creamy lemon raspberry pie
(1 RATING)
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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prep time
25 Min
cook time
method
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yield
8 serving(s)
Ingredients
- 1/4 cup raspberry preserves, seedless
- 1/2 pint fresh red raspberries (this is about 1/2 cup)
- 4 ounces cream cheese, room temperature (or a little softened)
- 1 can carnation evaported milk (12 ozs.)
- 2 packages lemon pudding and pie filling (3.4 oz size)
- 1 - grated peel of lemon
- 1 package frozen whipped topping, thawed, divided
- 1 - pie shell shortbread crust (i use graham cracker)
How To Make creamy lemon raspberry pie
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Step 1Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
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Step 2Beat 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.
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Step 3Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.
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