Black Raspberry Cream Pie - cooking recipe

Ingredients

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)

Preparation

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.