LEMON RASPBERRY PIE RECIPES

EASY LEMON RASPBERRY PIE (NO BAKE) RECIPE - FOOD.COM

Easy Lemon Raspberry Pie (No Bake) Recipe - Food.com image

This is a refreshing no bake pie, great for the summer, and easy to put together. I clipped it from Better Homes magazine, and made it for visiting family, and it was gone in one round. You can use strawberries or blueberries in place of or in addition to the raspberries. Be sure to let it set in the refrigerator for at least the 4 hours called for in the recipe. Prep time includes chill time.

Total Time 4 hours

Prep Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling (4 serving-size)
1 cup cold milk
2 teaspoons grated lemon peel
2 cups thawed Cool Whip, divided
1 (6 ounce) graham cracker pie crusts
1 cup raspberries

Steps:

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
Gently stir in 1 cup of Cool Whip.
Spoon into crust.
Top with remaining 1 cup Cool Whip.
Refrigerate 4 hours or until firm.
Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 336.9, FatContent 21.2, SaturatedFatContent 12.1, CholesterolContent 35.5, SodiumContent 385.6, CarbohydrateContent 33.8, FiberContent 1.4, SugarContent 13.2, ProteinContent 4.5

RASPBERRY-LEMON PIE RECIPE: HOW TO MAKE IT

Raspberry-Lemon Pie Recipe: How to Make It image

This pretty, refreshing pie is easy to prepare and made in advance—so it’s perfect for a party or unexpected guests. —Jan Louden, Branson, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

24 chocolate wafers, divided
1/4 cup butter, melted
2 tablespoons sugar
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup lemon yogurt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 cup fresh or frozen raspberries, thawed
Optional: Grated lemon zest and additional fresh raspberries

Steps:

Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions., Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set., In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt., In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust., Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.

Nutrition Facts : Calories 252 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 27g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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