Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on wire rack. In medium mixing bowl beat whipping cream medium-high speed until stiff peaks form; set aside. In large mixing bowl beat cream cheese with electric mixer on medium-high speed until smooth. Add black raspberry jam. 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. To serve: top with fresh black raspberries and lemon peel twist.
Choosing a selection results in a full page refresh.
