BLACK CREAM PIE RECIPE

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BLACK RASPBERRY CREAM PIE RECIPE -

I got this from Better Homes and Gardens. Couldn't find black raspberry spread, so I just used red raspberry. Turn out great! Huge hit and a birthday party!

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 8

9 inches graham cracker crust
1 egg white, beaten
1 cup whipping cream
8 ounces cream cheese
10 ounces black raspberry jelly
fresh black raspberries
lemon twist (optional)
mint leaf (optional)

Steps:

  • Preheat oven to 375 F
  • Brush pie shell with egg white.
  • Bake for 5 minutes, let cool.
  • Beat whipping cream on medium high until stiff peaks form. Set aside.
  • Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
  • Fold in whipping cream.
  • Spoon mixture into pie shell.
  • Cover and freeze for at least 4 hours.
  • Garnish with black raspberries and lemon twist and mint.

Nutrition Facts : Calories 444.4, FatContent 28.4, SaturatedFatContent 14.6, CholesterolContent 71.9, SodiumContent 283.4, CarbohydrateContent 45.6, FiberContent 0.8, SugarContent 29.5, ProteinContent 4.5

BLACK BOTTOM BANANA CREAM PIE - RECIPES | PAMPERED CHEF US ...

Marrying the flavors of two traditional pies led to the creation of this recipe, and happiness ever after.

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 8

1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (6 ounces) semi-sweet chocolate morsels
1 1/2 cups cold milk
1 package (5.1 ounces) vanilla instant pudding and pie filling (6 servings)
1/2 teaspoon rum extract (optional)
2 medium bananas, sliced, divided
Strawberries, for garnish

Steps:

  • Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.Place 1 1/2 cups of the whipped topping and chocolate morsels in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-45 seconds; stir until smooth. Remove 2 tablespoons of the chocolate mixture to a small, resealable plastic bag for garnishing; set aside. Spread remaining chocolate mixture over bottom of pie crust using All-Purpose Spreader. Place crust in freezer while preparing pudding.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 1/2 cups of the whipped topping.Slice 1 1/2 bananas; arrange slices over chocolate mixture in crust. Spread pudding mixture over bananas. Refrigerate 30 minutes.To garnish pie, cut small tip off corner of plastic bag filled with chocolate mixture. Squeeze chocolate mixture over pie in decorative design. Fill Easy Accent® Decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining 1/2 banana and strawberries, sliced. Cut pie into wedges.

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Marrying the flavors of two traditional pies led to the creation of this recipe, and happiness ever after.
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  • Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.Place 1 1/2 cups of the whipped topping and chocolate morsels in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-45 seconds; stir until smooth. Remove 2 tablespoons of the chocolate mixture to a small, resealable plastic bag for garnishing; set aside. Spread remaining chocolate mixture over bottom of pie crust using All-Purpose Spreader. Place crust in freezer while preparing pudding.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 1/2 cups of the whipped topping.Slice 1 1/2 bananas; arrange slices over chocolate mixture in crust. Spread pudding mixture over bananas. Refrigerate 30 minutes.To garnish pie, cut small tip off corner of plastic bag filled with chocolate mixture. Squeeze chocolate mixture over pie in decorative design. Fill Easy Accent® Decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining 1/2 banana and strawberries, sliced. Cut pie into wedges.
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