The best delicious Easy Raspberry Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Easy Raspberry Chiffon Pie recipe today!
Hello my friends, this Easy Raspberry Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Easy Raspberry Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Easy Raspberry Chiffon Pie.
What Makes This Easy Raspberry Chiffon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Easy Raspberry Chiffon Pie.
Ready to make this Easy Raspberry Chiffon Pie Recipe? Let’s do it!
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1 Pie crust
2 c Cream, heavy
6 oz Cheese, cream; softened
2 ts Extract, vanilla
10 oz Fruit spread, raspberry
Raspberries; optional
Leaves, mint; optional
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.
Nutrition information per slice: 475 calories, 4 gm protein, 33 gm
carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg
cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange,
7-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.
Yields
8 Servings
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