Easy raspberry chiffon pie Recipe

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Easy raspberry chiffon pie

Artist:	_	Yield:	8
Categories:	Candies & Sweets, Fruits, Fun & Easy, Picnic, Quick & Easy, Tarts & Pies	Rating:	0
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Ingredients:

1		Pie crust
2	cup	Cream, heavy
6	oz	Cheese, cream, softened
2	tsp	Extract, vanilla
10	oz	Fruit spread, raspberry
		Raspberries, optional
		Leaves, mint, optional

Procedures:

1	Preheat oven to 37Roll out pastry to 11" circle; line 9" pie plate.
2	Trim and flute edges; prick bottom and sides with fork.
3	Bake 15 minutes, until golden brown.
4	Cool completely on wire rack.
5	Beat cream in small bowl on high until stiff peaks form; set aside.
6	Combine cream cheese and vanilla in medium bowl; beat until light and fluffy.
7	Blend in fruit spread, scraping sides of bowl frequently.
8	Reserve ?c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
9	Spread evenly into cooled pie crust.
10	Chill at least 2 hours.
11	Just before serving, spoon reserved whipped cream around edge of pie.
12	Garnish with raspberries and fresh mint leaves, if desired.
13	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, ?diabetic starch/bread exchange, 7-?diabetic fat exchange, 1-?diabetic fruit exchange.