Categories: pies

Ingredients

• 1 package (8-oz) cream cheese, softened
• 1 can (14-oz) sweetened condensed milk
• 1/4 cup lemon juice, divided
• 1 egg
• 1 9-inch pie crust
• 1/2 cup seedless red raspberry preserves

Directions

1. In small mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and 3 tbsp of lemon juice. Add egg, beating until just combined.

2. Pour half of cream cheese mixture into crust. In small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.

3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.

4. Bake at 300F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.

5. Garnish as desired. Store in refrigerator.

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