Raspberry Cream Filled Pie
By
barbara lentz
@blentz8
8
Like a raspberry cheesecake only not as rich. I love it. I love raspberries. Yum
Ingredients
- 1 1/4 c
- flour
- 3/4 c
- sugar
- 3/4 c
- cold butter
- 3/4 c
- sour cream
- 1 large
- egg
- 1/2 tsp
- each baking powder and baking soda
- 1 tsp
- vanilla
- 8 oz
- cream cheese softened
- 1 large
- egg
- 1/4 c
- sugar
- 1 c
- chopped pecans
- 1 1/2 c
- raspberry perserves
RASPBERRY CREAM FILLING
How to Make Raspberry Cream Filled Pie
- 1Preheat oven 350 degrees. Spray a springform pan with nonstick cooking spray
- 2Add flour and sugar to food processor. Add butter 1 tbsp. at a time pulsing until all butter is incorporated. The texture will be like sand. Reserve 1 cup of flour mixture and set aside,
- 3Mix the remaining flour mixture with egg, sour cream, baking powder, baking soda and vanilla. Blend well.
- 4Press the mixture in bottom and 2 inches up the sides of springform pan. The dough is sticky, grease your fingers or use a spoon to spread the dough.
- 5In another bowl beat the cream cheese, sugar, ad egg. Pour over the crust in pan.
- 6Take the preserves and drop by spoonfuls unto the cream cheese mixture. Swirl it around with a knife.
- 7Sprinkle the reserved cup of crumbs and top with nuts.
- 8Bake for 1 hour until set. Let cool and cut into pieces.
