RASPBERRY LEMON PIE RECIPES
LEMON-RASPBERRY PIE RECIPE - PILLSBURY.COM
Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts.
Provided by Pillsbury Kitchens
Total Time 3 hours 45 minutes
Prep Time 45 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
- Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
- In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
- Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 410 , CarbohydrateContent 45 g, CholesterolContent 60 mg, FatContent 5 , FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 23 g, TransFatContent 0 g
RASPBERRY-LEMON PIE RECIPE: HOW TO MAKE IT
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
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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RASPBERRY LEMON MERINGUE PIE RECIPE | ALLRECIPES
Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.
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Reviews 4.5
Total Time 4 hours 20 minutes
Category Desserts, Pies, Fruit Pies, Raspberry Pie Recipes
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Reviews 4.5
Total Time 4 hours 20 minutes
Category Desserts, Pies, Fruit Pies, Raspberry Pie Recipes
Calories 312 calories per serving
- Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
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RASPBERRY-TOPPED LEMON PIE RECIPE - FOOD.COM
Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.
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Reviews 5.0
Total Time 18 minutes
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Reviews 5.0
Total Time 18 minutes
Calories 3033.3 per serving
- Refrigerate leftovers.
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LEMON RASPBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
- Prep Time: 15 minutes (plus refrigerating) BEAT milk and dry pudding mixes with whisk 2 minutes or until well blended. (Mixture will be thick.)SPOON 1 1/2 cups of the pudding into crust, top with raspberries. Gently stir 1 1/2 cups of the whipped topping into remaining pudding spoon over pie. REFIRGERATE 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator. Jazz It Up: Garnish with additional raspberries just before serving.
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LEMON-RASPBERRY RIBBON PIE RECIPE: HOW TO MAKE IT
“Raspberries have always been a temptation for me, so this simple recipe is a treasure,” Amy Griffith writes from Plover, Wisconsin.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 397 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 397 calories per serving
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
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The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.
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Reviews 2.5
Total Time 3 hours 15 minutes
Category Desserts, Pies, No-Bake Pie Recipes
Calories 290.7 calories per serving
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Reviews 2.5
Total Time 3 hours 15 minutes
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EASY LEMON RASPBERRY PIE (NO BAKE) RECIPE - FOOD.COM
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.
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Reviews 5.0
Total Time 4 hours
Calories 336.9 per serving
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Reviews 5.0
Total Time 4 hours
Calories 336.9 per serving
- Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.
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Reviews 2.5
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Reviews 4.0
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Reviews 4.0
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- Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
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Reviews 5
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