Raspberries & Cream Snowflake Pie

  • on July 28, 2008
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Ingrients & Directions

Pillsbury pie crust (15 oz)
21 oz Raspberry fruit pie filling
8 oz Cream cheese; softened
14 oz Sweetened condensed milk
1/3 c Lemon juice
1/2 ts Almond extract
1/2 ts Powdered sugar; (to 1 ts)

Allow both crust pouches to stand at room temperature for 15-20
minutes. Heat oven to 450-degrees. Prepare 1 crust according to
package directions for unfilled one-crust pie using 9-inch pie pan.
Bake at 450-degrees for 9-11 minutes or until lightly browned; cool.
To make snowflake crust, unfold remaining crust onto ungreased cookie
sheet; remove plastic sheets. Cut crust into 7-1/2-inch-diameter
circle; discard scraps. Refold circle into fourths on cookie sheet.
With knife, cut designs from folded and curved edges; discard scraps.
Unfold. Bake at 450-degrees for 6-8 minutes or until lightly browned;
cool completely.
Reserve 1/2 cup raspberry filling; spoon remaining filling into
cooled crust in pan. In large bowl, beat cream cheese until light and
fluffy. Add milk; blend well. Add lemon juice and almond extract;
stir until thickened. Spoon over raspberry filling in crust.
Refrigerate 1 hour. Spoon reserved raspberry filling around edge of
pie; place snowflake crust on top. Refrigerate several hours. Just
before serving, sprinkle with powdered sugar. Store in refrigerator.
(From Pillsbury Holiday XI Cookbook, December 1992)

8 Servings

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