Raspberry Cream Pie

1
Kathie Carr

By
@kathiecc

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
15 Min

Ingredients

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

How to Make Raspberry Cream Pie

Step-by-Step

  1. 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.

Printable Recipe Card

About Raspberry Cream Pie

Course/Dish: Pies




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