Black Raspberry Cream Pie

Ingredients:

1 purchased 9-inch graham cracker crumb pie shell

1 egg white, beaten

1 cup whipping cream

1 package (8 ouncnes) cream cheese, softened

1 jar (10 ounces) black raspberry spread

Fresh black raspberries, lemon peel twist, and mint leaves for garnish

Directions:

Preheat oven to 375 degrees. Brush pie shell with beaten egg whites. Bake for 5 minutes. Cool on a wire rack.

In a medium mixing bowl, beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

In a large mixing bowl, beat cream cheese with mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell.

Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and a sprig of mint.