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Lemon Raspberry Pie

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Ingredients
For crust
  Readymade pie crust 15 Ounce (1 Package)
  Flour 1 Teaspoon
  Finely chopped pecans 2 Tablespoon
For filling
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Egg yolk 1 , beaten
  Lemon juice 1⁄2 Cup (8 tbs)
For topping
  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)
  Milk 1 Tablespoon
  Fresh raspberries/Frozen raspberries without syrup, thawed, dried on paper towels 3 Cup (48 tbs)
  Mint sprigs 4
Directions

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.
Cool completely.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Raspberry

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