Lemon Raspberry Pie

By Tallon

Ingredients

• 1 tub (12 oz) frozen whipped topping, thawed
• 1 can (14 oz) sweetened condensed milk (not evaporated milk)
• 1 can (6 oz) frozen lemonade concentrate, thawed
• Scant 1⁄4 tsp liquid yellow food color (optional)
• 12 oz fresh raspberries (about 3 cups)
• One 6-oz ready-to-fill graham cracker pie crust

Details

Servings 8
Adapted from womansday.com

Preparation

Step 1

1. Spoon 1⁄2 cup whipped topping into a decorating bag fitted with a medium star tip (see Tip). Fold top of bag over and seal with a paper clip or tape. Refrigerate until needed.

2. Filling: Put condensed milk, lemonade and food color, if using, in a large bowl. Stir with a rubber spatula until completely blended. Add a large spoonful of whipped topping; stir until well combined. Fold in remaining topping.

3. Set aside about 1 cup berries for garnish; gently fold remaining berries into the Filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with foil or a pot and refrigerate at least 6 hours.4. Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle. Garnish, as shown, with reserved berries, the lemon twist and mint.

Tip: You can substitute whipped topping in a squeeze bag fitted with a decorating tip (from your market’s freezer section) and add the extra 1⁄2 cup topping to the pie filling.