Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 32) easy pies Cranberry-Raspberry Cream Pie Prep Time: 20 Minutes Ready in: 4 Hours 50 Minutes Servings: 12 Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 2. In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. In medium bowl with mixer, beat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in 1 tablespoon orange juice. If necessary, add remaining orange juice, 1 teaspoon at a time, until desired spreading consistency (mixture should be somewhat stiff). Spread filling in cooled baked shell. Refrigerate while preparing topping. 3. In 2-quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat, stirring frequently, just until preserves melt. Cool completely, about 30 minutes. 4. Carefully spread topping over filling. Sprinkle pecans in 2-inch-wide strip around outside edge of pie. Refrigerate until firm, 3 to 4 hours. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 470 (Calories from Fat 230); Total Fat 26g (Saturated Fat 13g); Cholesterol 60mg; Sodium 210mg; Total Carbohydrate 54g (Dietary Fiber 1g; Sugars 35g); Protein 4g exChaNgeS: 1 Starch, 21/2 Fruit, 5 Fat /2 1 3 /4 1 1 cup whipping cream package (8 oz) cream cheese, softened cup powdered sugar to 2 tablespoons orange juice cup canned whole berry cranberry sauce cup raspberry preserves or jam teaspoon grated orange peel cup finely chopped pecans Topping 1 /2 1 /2 1 /3 1 1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 25 minutes. 32 Pillsbury Fabulous Pies
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