How To make Raspberries& Cream Snowflake Pie
Pillsbury pie crust (15 oz) 21 Oz Raspberry fruit pie filling
8 Oz Cream cheese
softened
14 Oz Sweetened condensed milk
1/3 C Lemon juice
1/2 Ts Almond extract
1/2 Ts Powdered sugar :
(to 1 ts)
Allow both crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 450-degrees. Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Bake at 450-degrees for 9-11 minutes or until lightly browned; cool.
To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7-1/2-inch-diameter circle; discard scraps. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges; discard scraps. Unfold. Bake at 450-degrees for 6-8 minutes or until lightly browned; cool completely.
Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled crust in pan. In large bowl, beat cream cheese until light and fluffy. Add milk; blend well. Add lemon juice and almond extract; stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour. Spoon reserved raspberry filling around edge of pie; place snowflake crust on top. Refrigerate several hours. Just before serving, sprinkle with powdered sugar. Store in refrigerator. (From Pillsbury Holiday XI Cookbook, December 1992)
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It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
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0:00 - Intro
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6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
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No Bake Raspberry Nutella Tart
This Raspberry Nutella tart is just perfect for any occasion, every crowd I’ve served it to fell in love with it. The hidden fresh Raspberries inside are such a pleasant surprise, the tart flavor goes perfectly with the creamy Nutella filling. Find the recipe at
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Prettify your potluck with these Raspberry-Lemonade Cheesecake Swirl Bars. Top with fresh raspberries and lemon zest for all the “oohs” and “ahhs.”
Raspberry-Lemonade Cheesecake Swirl Bars recipe: