** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. ds Salt 1 c Heavy cream; whipped 1/2 ts Almond extract Cream butter, salt and sugar until light and fluffy.
2. Add egg yolk and beat well. Stir in flour and almonds to make a firm dough.
3. Press into a 9" pie plate. Refrigerate 30 minutes.
4. Bake at 400~ for 15 minutes or until golden. Thaw raspberries.
5. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt.
6. Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract.
7. Mound in baked pastry shell. Freeze until firm.
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Dietary Notes:
This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Raspberry, Almonds, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.