Ingredientes para Black Raspberry Cream Pie
- Graham Cracker Crust
- 1 large egg white
- 2 cups heavy whipping cream
- 8 ounces cream cheese, softened
- Raspberry Jelly
- Fresh black raspberries (or red raspberries) for garnish
- Lemon twist for garnish
- Mint Leaf
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Cómo preparar Black Raspberry Cream Pie
- Preheat oven to 375°F (190°C).
- Brush a 9-inch pie shell with 1 large egg white.
- Bake for 5 minutes. Let cool completely on a wire rack.
- In a large bowl, beat 2 cups heavy whipping cream on medium-high speed until stiff peaks form.
- Set aside.
- In a separate bowl, beat 8 ounces cream cheese until smooth and creamy.
- Add 1 cup red raspberry spread (or black raspberry, if available) to the cream cheese and beat until fully combined.
- Gently fold in the whipped cream until just combined. Be careful not to overmix.
- Spoon the mixture into the cooled pie shell.
- Cover the pie and freeze for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set.
- Garnish with fresh black raspberries (or red raspberries), a lemon twist, and a sprig of mint before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
118g
Fat
73g
Carbs
15g
