RASPBERRY LEMON PIE RECIPE RECIPES

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LEMON-RASPBERRY PIE RECIPE - PILLSBURY.COM



Lemon-Raspberry Pie Recipe - Pillsbury.com image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons LAND O LAKES® Butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired

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



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

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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