raspberry cream heart

Lynnda Cloutier


Perfect for Valentine's day or any special occasion.


★★★★★ 1 vote



Add to Grocery List

  • ·
    1 box refrigerated pie crusts, softened as directed on box
  • ·
    1 package (8 oz) cream cheese, softened
  • ·
    1/4 cup powdered sugar
  • ·
    1 jar (14 oz) strawberry pie glaze
  • ·
    2 cups fresh raspberries
  • ·
    1 teaspoon powdered sugar

How to Make raspberry cream heart


  1. Heat oven to 450°F. Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork.
  2. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
  3. In small bowl with electric mixer, beat cream cheese and 1/4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture.
  4. Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.

Printable Recipe Card

About raspberry cream heart

Course/Dish: Pies, Fruit Desserts

Show 2 Comments & Reviews

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