Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 67) holiday pies Raspberry Cream Heart Prep Time: 35 Minutes Ready in: 1 Hour 5 Minutes Servings: 8 Cook’s Notes 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box 1 package (8 oz) cream cheese, softened 1 /4 cup powdered sugar 1 jar (14 oz) strawberry pie glaze 2 cups fresh raspberries 1 teaspoon powdered sugar ® » Wash the raspberries just before you use them. Pat them dry with paper towels so no moisture remains, especially in the little depression at the stem end of the berries. For a professional pastry shop finish, place the powdered sugar in a very fine strainer and shake it over the tart. 1. Heat oven to 450°F. Remove 1 pie crust from pouch; unroll on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork. 2. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust. 3. In small bowl with electric mixer, beat cream cheese and 1 /4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture. 4. Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar. Nutrition information per serving: 1 SeRviNg: Calories 430 (Calories from Fat 220); Total Fat 24g (Saturated Fat 12g); Cholesterol 45mg; Sodium 300mg; Total Carbohydrate 49g (Dietary Fiber 2g; Sugars 24g); Protein 4g exchaNgeS: 2 Starch, 1 Fruit, 41/2 Fat Pillsbury Most Requested Recipes™ 67
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