Ingredients Jump to Instructions ↓

  1. 1 Pie crust

  2. 2 cups 474ml Cream - heavy

  3. 6 oz 170g Cheese - cream, softened

  4. 2 teaspoons 10ml Extract - vanilla

  5. 10 oz 284g Fruit spread - raspberry Raspberries - optional Leaves - mint, optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 cup 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.


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