An easy summer pie that delivers a powerful taste of fresh fruit! Top with a dollop of whipped cream and you have a perfect ending to any dinner.
The recipe I received through the Better Homes & Gardens newsletter takes no time at all to prepare, freeze until firm and serve it up!
Black Raspberry Cream Pie
9- inch graham cracker pie shell
1 egg white, beaten
1 Cup whipping cream
8 oz pkg. cream cheese softened
10 oz jar of black raspberry spread
Fresh black raspberries, lemon peel twist and/or mint leaves (optional)
1. Preheat oven to 375 degrees. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack
2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until soft peals form, set aside.
3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add the fruit spread. Beat on the low speed until combined. Fold in whipping cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with the fresh black raspberries, lemon peel, and/or mint. Makes 8 servings.
I used fresh blackberries for garnish and they went very well with the taste of the pie!
Be prepared to be WOWED !!!