Raspberry Cream Pie

Kathie Carr


I believe this recipe came from an Eagle Brand Condensed Milk can label many years ago.

Its a favorite of mine partly because I love raspberries, and partly because its easy to make for a potluck supper. :)

Everyone I share it with seems to like it as much as I do.

NOTE: Pie needs to chill in refrigerator for 6 hours before serving.

pinch tips: How to Fold Ingredients





15 Min


1 can(s)
(14 ounce) can sweetened condensed milk (like eagle brand)
2/3 c
frozen raspberry-lemonade concentrate
(8 ounce) container whipped topping ( like cool whip)
1 1/2 c
fresh or frozen raspberries
(9 inch) graham cracker crust

Directions Step-By-Step

In a big mixing bowl, add the sweetened condensed milk and lemonade concentrate. Stir to mix well. Fold in the whipped topping. Spoon 1/2 cup raspberries into the bottom of the crust. Top with the filling mixture. Chill for 6 hours. Top with the remaining raspberries just before serving. Garnish with more whipped topping if desired.

About this Recipe

Course/Dish: Pies