Single Pie Crust
Filling:
16 oz. cream cheese
1 1/3 cup powdered sugar
2 tsp. vanilla
2 cups whipped cream (about 1 cup un-whipped cream)
In a large bowl, beat cream cheese, powdered sugar, and vanilla until light and fluffy.
Whip cream and fold in 2 cups of whipped cream into cream cheese mixture.
Spread over cooled pie crust and chill.
Raspberry Topping:
12 oz. raspberries
1/4 tsp. orange zest
1/2 cup sugar
1/4 c. lemon juice
1/4 cup water
In a medium sized sauce pan over medium heat, combine all the ingredients. Bring to a boil and cook for and additional 8 minutes. Remove from heat and puree with a blender. Cool and then pour over pie.
https://amongtheyoung.com/
https://ashleemarie.com/berry-
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