pie
Prepare 9 inch Baked Pie Shell as directed on package.
Cool. Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch.
Gradually stir in water and crushed berries. cook over medium heat,
stirring constantly, until mixture thickens and boils
. Boil and stir 1 minute. Stir in few drops of red food color, cool.
Beat cream cheese until smooth; spread on bottom of cooled baked pie shell.
Fill shell with remaining berries; pour berry mixture over top.
Chill at least 3 hours or until set.
Fresh Raspberry Pie: Substitute 6 cups of raspberries for the strawberries.
Fresh Peach Pie: Substitute 5 cups of sliced peaches (7 medium) for the strawberries.
To prevent peaches from darkening, use a granulated ascorbic
acid mixture as directed on package.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 | ||
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Calories: 481 | ||
Calories from Fat: 89 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 10mg | 3 % | |
Sodium 170.8mg | 6 % | |
Potassium 211.1mg | 6 % | |
Total Carbohydrate 97.8g | 29 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 95.1g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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