Easy Raspberry Cream Cheese Chiffon Pie

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 pie crust
• 10 ounces raspberry preserves
• 2 cups heavy cream
• 6 ounces cream cheese, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• fresh raspberry (to garnish)

Recipe

• 1 preheat oven to 375.
• 2 roll out pastry to 11" circle; line 9" pie plate.
• 3 trim and flute edges; prick bottom and sides with fork.
• 4 bake 15 minutes, until golden brown.
• 5 cool completely on wire rack.
• 6 beat cream in small bowl on high until stiff peaks form; set aside.
• 7 combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
• 8 blend in fruit spread, scraping sides of bowl frequently.
• 9 reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no streaks remain.
• 10 spread evenly into cooled pie crust.
• 11 chill at least 2 hours to overnight.
• 12 just before serving, spoon reserved whipped cream around edge of pie.
• 13 garnish with raspberries.