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Ingredientes
- 1 x Pie crust
- 2 c. Cream, heavy
- 6 ounce Cheese, cream softened
- 2 tsp Extract, vanilla
- 10 ounce Fruit spread, raspberry Raspberries optional Leaves, mint optional
Direcciones
- Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 min, till golden.
- Cold completely on wire rack.
- Beat cream in small bowl on High till stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat till light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.
- Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mix till no white streaks remain. Spread proportionately into cooled pie crust. Refrigerateat least 2 hrs.
- Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 320 | |
| Calories from Fat 225 | 70% |
| Total Fat 25.43g | 32% |
| Saturated Fat 14.14g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 261mg | 11% |
| Potassium 66mg | 2% |
| Total Carbs 15.87g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.28g | 0% |
| Protein 6.76g | 11% |
