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Rasberry Cream Pie Recipe | |
Pies | |
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Ingredients:
1 15-oz. pkg. refrigerated pie crusts1 3-oz. pkg. cream cheese, softened 2 eggs, beaten(reserving 2 tsps.) 1/4 cup sour cream 1/2 tsp. grated lemon peel 1 cup granulated sugar 1/3 cup all-purpose flour 2 cups fresh or frozen rasberries, thawed, drained
Directions:
Preheat oven to 400 degrees. Prepare pie crust according to directions for two-crust pie, using a 9-inch pie pan. In a medium bowl, beat cream cheese until smooth. Add remaining ingredients except rasberries; blend well. Pour into crust-lined pan; sprinkle rasberries over filling. To make lattice top, cut remaining crust in 1/2-inch wide strips. Weave strips in lattice design over filling. Trim and seal edges. Brush with reserved egg. Bake for 40-50 minutes or until crust is golden brown. If necessary, cover edge of crust with foil strips to prevent excessive browning. Serve warm, or refrigerate until thoroughly chilled. Store in refrigerator.Makes 8 servings each with 449 calories, 23 g fat and 62 mg cholesterol.
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