creamy lemon raspberry pie

★★★★★ 1 Review
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By MaryAnn Miller
from Volant, PA

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.

★★★★★ 1 Review
serves 8
prep time 25 Min

Ingredients For creamy lemon raspberry pie

  • 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
    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)
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How To Make creamy lemon raspberry pie

  • 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.

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