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Categories:Viewed: 46 - Published at: 2 years ago
Ingredients
- 15 ounces pie shell (9 inch) packaged
- 21 ounces raspberry pie filling
- 8 ounces cream cheese softened
- 14 ounces milk, sweetened condensed
- 13 cup lemon juice
- 1/2 teaspoon almond extract
- 1/2 teaspoon powdered sugar (to 1 ts)
Method
- Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
- Heat oven to 450F.
- Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
- Bake at 450F for 9 to 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 450F for 6 to 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.
