Raspberries & Cream Snowflake Pie Recipe

Step 1

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.

Step 2

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.

Step 3

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)

Things You'll Need

  • Pillsbury pie crust (15 oz)
  • 21oz Raspberry fruit pie filling
  • 8oz Cream cheese; softened
  • 14oz Sweetened condensed milk
  • 1/3c Lemon juice
  • 1/2ts Almond extract
  • 1/2ts Powdered sugar; (to 1 ts)

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