Lemon Raspberry Pie
|Readymade pie crust||15 Ounce (1 Package)|
|Finely chopped pecans||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
|Fresh raspberries/Frozen raspberries without syrup, thawed, dried on paper towels||3 Cup (48 tbs)|
Heat oven to 450°F.
Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Press pecans into bottom of pie crust-lined pan.
Generously prick crust with fork.
Bake at 450°F. for 9 to 11 minutes or until light golden brown.
In small saucepan, combine sugar and cornstarch; blend well.
Stir in water, margarine and egg yolk.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in lemon juice.
Pour into cooled crust.
Refrigerate 1 hour.
In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
Beat in whipped topping at low speed until well blended.
Add milk; mix until smooth and of spreading consistency.
Spread thin layer of topping mixture around edge of crust.
Reserve 4 raspberries for garnish.
Arrange remaining raspberries over top of filling.
Spread remaining topping over raspberries.
Garnish with mint sprigs and reserved raspberries.
Refrigerate 2 hours before serving.
Store in refrigerator.