TACKtech’s Cookbook
Black Raspberry Cream Pie
Main > Dessert Recipes
1 Graham cracker pie shell 1 Egg white, beaten 1 cup Whipping cream 1 8 oz. pkg Cream cheese, softened 1 10 oz. jar Black raspberry spread Fresh berries for decoration, and lemon peel twist or mint leaves. 1. Preheat oven to 375 F. Brush pie shell with beaten egg white. Bake for 5 minutes and 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 berries, lemon peel twist or mint leaves. Makes 8 servings

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Last Modified: 2025.08.17