Black Raspberry Cream Pie
Recipe from Better Homes and Gardens

Black raspberries create a purple hue in this creamy summertime treat. The purchased graham cracker pie shell means this treat is ready to chill in 10 minutes.


Black Raspberry Cream Pie

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Servings: Makes 8 servings
Prep Time: 10 mins
Total Time: 4 hrs 15 mins
Related Categories: Pie, Raspberries
 
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Ingredients
  • 1  purchased 9-inch
    graham cracker crumb pie shell
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  • 1 
    egg white, beaten
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  • 1  cup
    whipping cream
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  • 1  8-oz. pkg.
    cream cheese, softened
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  • 1  10-oz. jar
    black raspberry spread
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  •  
    Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
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Directions
1.
Preheat oven to 375 degrees F. 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 stiff peaks form; set aside.
3.
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
Nutrition information
Calories 294, Total Fat 21 g, Saturated Fat 13 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 83 mg, Sodium 114 mg, Carbohydrate 23 g, Total Sugar 0 g, Fiber 0 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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