Raspberry Cream Cheese Pie

Raspberry Cream Cheese Pie

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It’s an easy to make, no bake, soft cream cheese pie! Top with your favorite fruit pie filling!

Ingredients

Pie Crust:

9 inch pie pan

1 cup WEM Organic All Purpose Flour

½ tsp salt

1/3 cup butter, cut into tablespoons

2 Tbsp very cold water

 

Filling:

8 oz cream cheese at room temperature

15 oz sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

 

Topping:

1 can fruit pie filling, your choice

 

Instructions

Crust:

Pour flour and salt into food processor bowl. Add in butter. Process until mixture resembles a course meal.
With the processor running, add water through the tube at the top.
Continue processing until the dough gathers into a ball around the blade. Do not over process.
Place dough ball into 9 inch pie pan and press gently to spread it across pan evenly and along edges.
Place in preheated oven at 350 degrees for 10 minutes.
Let cool.

Filling & Topping:

Blend together cream cheese, condensed milk, lemon juice and vanilla until smooth and creamy.
Take spatula and spread filling evenly on top of pie crust.
Refrigerate until set.
Keep pie refrigerated in between servings.

 

 

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact