Easy Raspberry Chiffon Pie

Course : Pies
Serves: 8
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1 crust pie crust
2 Cup heavy cream
6 ounces cream cheese -- softened
2 teaspoon vanilla extract
10 ounces raspberry fruit spread
1 pint raspberries -- optional
1 bunch mint leaves -- optional

Preparation / Directions:

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 minutes, until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until 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 mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.


Nutritional Information:

475 calories, 4 gm protein, 33 gm carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg cholesterol, 191 mg sodium,

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