Lemon-Raspberry Pie
"Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts...."
INGREDIENTS
•
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
•
2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
•
1/2 cup granulated sugar
•
2 tablespoons cornstarch
•
1/2 cup water
•
2 tablespoons LAND O LAKES® Butter
•
1 egg yolk, beaten
•
1/4 to 1/3 cup lemon juice
•
2 package (3 oz) cream cheese, softened
•
1/4 cup powdered sugar
•
1/2 teaspoon lemon extract
•
1 container (8 oz) frozen whipped topping, thawed
•
1 tablespoon milk
•
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
•
Mint sprigs, if desired
Comments & Reviews
Just A Pinch Sweepstakes