Black Raspberry Cream Pie
1 9-inch graham cracker crumb pie shell (today I made my own)
1 egg white, beaten
1 cup whipping cream
1 8-oz. pkg. cream cheese, softened
1 10-oz. jar black raspberry spread (I replaced with actual berries)
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
Directions
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
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