Raspberry Cream Pie
Raspberry Cream Pie
  • Raspberry Cream Pie
  • Raspberry Cream Pie

Raspberry Cream Pie

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Prep Time

30mins

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Time to Table

7hr

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Serves

8

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Ingredients

  • 1 9-inch prepared pie crust
  • 3 cups fresh raspberries, divided
  • 3/4 cup sugar
  • 8 ounce cream cheese, softened
  • 3/4 cup Daisy Sour Cream
  • 1/2 teaspoon vanilla extract
  • 8 ounces frozen whipped topping, thawed

Ingredients

  • 1 9-inch prepared pie crust
  • 3 cups fresh raspberries, divided
  • 3/4 cup sugar
  • 8 ounce cream cheese, softened
  • 3/4 cup Daisy Sour Cream
  • 1/2 teaspoon vanilla extract
  • 8 ounces frozen whipped topping, thawed

Directions

  1. Bake the pie crust according to the package directions; cool.
  2. Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping.
  3. Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight.
  4. Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.
  • Calories:440
  • Cholesterol:49
  • Dietary Fiber:3
  • Protein:4
  • Sodium:228
  • Total Carbohydrate:45
  • Total Fat:27

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