American Pie Council

Raspberry Smoothie Cream Pie


1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup Crisco Shortening
1/4 cup toasted almonds, finely crushed
1/4 cup white chocolate chips
2 teaspoons light cream

Preheat oven to 450 degrees. Combine flour, sugar and salt. Cut in shortening until pea size pieces form. Stir in crushed almonds. Sprinkle water, l tablespoon at a time; gently tossing with a fork until mixture is moistened and forms a ball. On lightly floured surface, roll out dough into a 12 inch circle; transfer to a 9 inch pie plate. Trim 1/2 inch from the edge. Fold under the extra pastry and flute the edge. Prick bottom and sides of the crust. Bake 12 to 15 minutes or until golden brown. Cool
Melt chips and cream; brush bottom and sides of cooled crust.


1 package Jell-o Cook & Serve vanilla pudding mix (5.1 oz)
1 1/2 cups half and half
1 carton (8ounce) raspberry cream cheese spread
1 carton frozen raspberries in syrup (10 ounces)
1 tablespoons cornstarch
3 cups fresh raspberries, divided
1 cup whipping cream, whipped and sweetened

Cook the pudding mix according to package directions, except use 1 1/2 cups half and half for the liquid. Cool for 20 minutes. Beat in the cream cheese spread. Spread into bottom of prepared pie crust. Chill for 1 hour. Meanwhile prepare the glaze. Puree the frozen raspberries. In small saucepan, combine berries and cornstarch. Cook and stir over medium heat until thick and bubbly. Cool to room temperature.
Assemble the pie by placing half of fresh raspberries, stem side down over the cream layer. Drizzle glaze over the berries. Garnish with whipped cream and remaining raspberries. 8 delicious servings