Raspberry-Lemon Pie Recipe

Raspberry-Lemon Pie Recipe
Raspberry-Lemon Pie Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    chocolate wafers, divided

  • 1/4

    cup butter, melted

  • 2

    tablespoons sugar

  • 1

    package (3 ounces) raspberry gelatin

  • 1

    cup boiling water

  • 3/4

    cup (6 ounces) lemon yogurt

  • 1

    cup heavy whipping cream

  • 3

    tablespoons confectioners' sugar

  • 1

    cup fresh or frozen raspberries, thawed

  • Grated lemon peel and additional fresh raspberries, optional

Directions

Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions. Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set. In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust. Chill for at least 4 hours. Garnish with lemon peel and additional raspberries if desired. Yield: 10 servings.

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