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Recipe from: chewnibblenosh Image credit: Christine |
Raspberry
Cream Cheese Pie
Author:
Adapted from SpicySouthernKitchen.com
Recipe type:
Dessert
Prep
time: 10 mins Cook time: 40 mins Total time: 50 mins
Serves: 8
“What do we do when we buy a bunch of
raspberries because they’re on sale?” Christine
Ingredients:
22 Oreo
cookies, crushed
2 Tbsp. sugar
3½ Tbsp.
butter, melted
6 oz. low-fat
cream cheese, softened
1 (14 oz.)
can sweetened condensed milk (I used fat free)
3 Tbsp. fresh
lemon juice
1 tsp.
vanilla
1 egg
2 (6 oz.)
pkgs. fresh raspberries
½ cup
semisweet chocolate chips
⅓ Cup heavy
cream
Instructions:
Preheat the
oven to 350*F.
To make the
crust, combine the crushed Oreos with the melted butter and sugar in a
medium
sized bowl.
Press the
crumb mixture into the bottom and up the sides of a 9 inch pie plate.
Bake the
crust for 8-10 minutes, or until set. Allow to cool before filling.
To make the
filling, beat together the cream cheese, sweetened condensed milk, lemon
juice,
vanilla, and egg with a hand mixer until smooth.
Place the
raspberries in the cooled crust, and then pour the cheese mixture over the top
of
the berries.
Place the pie
back in the oven, and bake for 25-30 minutes, until the filling is set.
Allow the pie
to cool on a wire rack, and then cover with plastic wrap, and place in the
refrigerator to chill for at least 4 hours to overnight.
Before
serving, make the ganache topping.
Place the
chocolate chips and heavy cream in a small bowl.
Microwave in
30 second increments, stirring after each, until chips are melted and the
mixture is nice and smooth.
Drizzle the
pieces of pie with the chocolate before serving.
ENJOY!
**This pie
needs to be chilled for at least four hours to overnight before serving.
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