Creamy Lemon Raspberry Pie Recipe

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CREAMY LEMON RASPBERRY PIE

MaryAnn Miller

By
@gramofgreatest

This recipe is from a Carnation Evaporated milk can.

I take longer to do things in the kitchen so the time is mine. You will probably take less.


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Rating:

Comments:

Serves:

8

Prep:

25 Min

Ingredients

1/4 c
raspberry preserves, seedless
1/2 pt
fresh red raspberries (this is about 1/2 cup)
4 oz
cream cheese, room temperature (or a little softened)
1 can(s)
carnation evaported milk (12 ozs.)
2 pkg
lemon pudding and pie filling (3.4 oz size)
1
grated peel of lemon
1 pkg
frozen whipped topping, thawed, divided
1
pie shell shortbread crust (i use graham cracker)

Directions Step-By-Step

1
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
2
Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. You could add a drop of yellow food dye here for a pale yellow topping.
3
Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy
Hashtags: #lemon, #raspberry