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Raspberry Chiffon Pie

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Raspberry Chiffon Pie
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Makes: 8 servings adjust



Step 1

Preheat oven to 375 degrees.


  • 1 Pie Crust

Step 2

Roll out pastry, place over pie dish, trim and flute edges. Prick bottom and sides with a fork. Bake 15 minutes, until golden brown. Cool completely on a wire rack.


  • 2 cups Heavy Cream
  • 2 tablespoons Sugar

Step 3

Beat cream in a small bowl on high until stiff peaks form. Slowly add in sugar until desired sweetness, mix on low speed.


  • 6 ounces Cream Cheese, softened
  • 2 teaspoons Vanilla Extract
  • 10 ounces Raspberry Seedless Fruit Spread

Step 4

Combine cream cheese and vanilla, beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Step 5

Reserve 1/2 cup of whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours.


  • Raspberries
  • Mint Leaves

Step 6

Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.
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