Raspberry Jalapeno Cream Cheese Pie

Raspberry Jalapeno Cream Cheese Pie

Tags: Dessert/Sweets, Pies

  • Prep Time: 35 min
  • Cook Time: 50 min
  • Ready Time: 300 min
  • Yield: 8 servings

Ingredients

  • 1 double crust recipe Classic Crisco Pie Crust
  • 3 (8 oz.) packages cream cheese, softened
  • 2 1/4 cups sugar, divided
  • 2 large eggs
  • 6 tablespoons cornstarch, divided
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup fresh red raspberries
  • 1/2 cup water
  • 2 teaspoons finely chopped jalapeno pepper
  • Whipped cream
  • Additional fresh raspberries
  • Additional finely chopped jalapeno pepper (optional)

Preparation Directions

  • PREPARE pie crust dough according to recipe directions. Shape dough into one large ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes.
  • HEAT oven to 425°F. Roll out dough on lightly floured surface to 14-inch circle. Transfer dough to 9 1/2-inch deep dish pie plate. Fold edges under. Flute dough as desired. Thoroughly pierce bottom and sides of unbaked pie crust with fork. Bake 10 minutes.
  • BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Beat in 1 1/4 cups sugar and 2 tablespoons cornstarch until smooth. Beat in eggs, one at a time, until blended. Blend in cream and vanilla. Pour into hot pie crust. Reduce over temperature to 325°F. Bake 40 to 45 minutes or until filling is just set in center. Cool completely on wire rack. Chill.
  • CRUSH raspberries in small saucepan. Stir in water, 1 cup sugar, 1/4 cup cornstarch and jalepenos until cornstarch is dissolved. Bring to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture has thickened. Cool to room temperature. Spread over top of pie. Garnish with whipped cream, raspberries and a sprinkling of finely chopped jalapeno, if desired.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 900 (Calories from Fat 500), Total Fat 55g (Saturated Fat 25g, Trans Fat 1g), Cholesterol 165mg, Sodium 590mg, Total Carbohydrate 93g (Dietary Fiber 2g, Sugars 60g), Protein 10g; Percent Daily Value*: Vitamin A 30%, Vitamin C 10%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.