Raspberry Lemon Cream Pie

Pat Duran

By
@kitchenChatter

This pie is so light and refreshing you will want to make it often in different fruit flavors..like strawberry or blueberry or peach..I have changed the original recipe to make it much easier to make and make quick work of it.
Hope you like this one..
Original recipe by Kraft- photo by Kraft....
This recipe idea tweaked by me.


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Comments:

Serves:

8 to 10

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

21 oz
can raspberry pie filling
14 oz
can sweetened condensed milk
1/2 c
real lemon juice
a few
drops of yellow food coloring, optional
2 c
heavy whipped topping, thawed (about a 9 oz. container)
1
pie dough recipe for double crust pie , pre made or make your own

Directions Step-By-Step

1
If making in a 9x13-inch pan:
Make or use pre-made pie crust pastry for 2 crust pie. Spread on bottom and up sides of a 9x13- inch baking pan and bake according to directions.Cool.
Or use the 9-inch pie pan with pre-made pie crust and bake according to package directions.Cool
In a large bowl,combine the sweetened condensed milk, lemon juice and food coloring,if using. Fold in the thick whipped topping.
2
For the 9-inch pie shell:
Spread 1/3 of the lemon mixture into the prepared pie crust, top with 1/2 the can of the raspberry pie filling(save remainder for another use). Spread remaining 2/3 lemon mixture . Chill thoroughly. Garnish as desired. I like using the raspberries, but like using chocolate curls too.
3
For 9x13-inch baking pan:
Spread about 1/2 of the lemon mixture into the pre baked crust, top with the whole can of raspberry pie filling. Spread remaining lemon mixture on top.Chill thoroughly. Garnish as desired.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy