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Black Raspberry Cream Pie
Food & Drink
The purchased graham cracker pie shell means this treat is ready to chill in 10 minutes.
1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1 8 ounce cream cheese, softened
1 10 ounce jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese with an electric mixer
on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.