Raspberry Cream Filled Pie

2
barbara lentz

By
@blentz8

Like a raspberry cheesecake only not as rich. I love it. I love raspberries. Yum

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 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
  • RASPBERRY CREAM FILLING

  • 8 oz
    cream cheese softened
  • 1 large
    egg
  • 1/4 c
    sugar
  • 1 c
    chopped pecans
  • 1 1/2 c
    raspberry perserves

How to Make Raspberry Cream Filled Pie

Step-by-Step

  1. Preheat oven 350 degrees. Spray a springform pan with nonstick cooking spray
  2. Add 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,
  3. Mix the remaining flour mixture with egg, sour cream, baking powder, baking soda and vanilla. Blend well.
  4. Press 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.
  5. In another bowl beat the cream cheese, sugar, ad egg. Pour over the crust in pan.
  6. Take the preserves and drop by spoonfuls unto the cream cheese mixture. Swirl it around with a knife.
  7. Sprinkle the reserved cup of crumbs and top with nuts.
  8. Bake for 1 hour until set. Let cool and cut into pieces.

Printable Recipe Card

About Raspberry Cream Filled Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American




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