CREAMY LEMON RASPBERRY PIE

Creamy Lemon Raspberry Pie Recipe

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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.

Rating:

★★★★★ 1 vote

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)

How to Make CREAMY LEMON RASPBERRY PIE

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.

Printable Recipe Card

About CREAMY LEMON RASPBERRY PIE

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




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