Ingredients Jump to Instructions ↓

  1. Pillsbury pie crust - (15 oz)

  2. 21 oz 596g Raspberry fruit pie filling

  3. 8 oz 227g Cream cheese - softened

  4. 14 oz 397g Sweetened condensed milk

  5. 1/3 cup 78ml Lemon juice

  6. 1/2 teaspoon 2 1/2ml Almond extract

  7. 1/2 teaspoon 2 1/2ml Powdered sugar - (to 1 ts)

Instructions Jump to Ingredients ↑

  1. Allow both crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 450F. Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

  2. Bake at 450F for 9-11 minutes or until lightly browned; cool.

  3. 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.

  4. With knife, cut designs from folded and curved edges; discard scraps.

  5. Unfold. Bake at 450F for 6-8 minutes or until lightly browned; cool completely.

  6. 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.

  7. 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.

  8. From Pillsbury Holiday XI Cookbook


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