Black Raspberry Cream Pie
1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1-8 ounce cream cheese, softened
1-10 ounce jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
1.Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
2.In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
3.In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.
Recipe shared from: http://www.bhg.com/recipe/desserts/black-raspberry-cream-pie/