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Raspberry Cream Cheese Chiffon Pie
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Raspberry Cream Cheese Chiffon Pie Ingredients | |
1 | pie crust |
10 ounces | raspberry preserves |
2 cups | heavy cream |
6 ounces | cream cheese, softened |
1 teaspoon | almond extract |
1 teaspoon | vanilla extract |
fresh raspberry, (to garnish) |
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Directions:Prep Time: 15 minsTotal Time: 2 1/4 hrs
1Preheat oven to 375.2Roll out pastry to 11" circle; line 9" pie plate.3Trim and flute edges; prick bottom and sides with fork.4Bake 15 minutes, until golden brown.5Cool completely on wire rack.6Beat cream in small bowl on High until stiff peaks form; set aside.7Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.8Blend in fruit spread, scraping sides of bowl frequently.9Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.10Spread evenly into cooled pie crust.11Chill at least 2 hours to overnight.12Just before serving, spoon reserved whipped cream around edge of pie.13Garnish with raspberries.
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