RASPBERRY LEMON PIE

RASPBERRY LEMON PIE
RASPBERRY LEMON PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    TUB (12 OZ) WHIPPED TOPPING

  • 1

    CAN SWEETENED CONDENSED MILk

  • 1

    can frozen lemonade concentrate, thawed

  • scant 1/4 tsp lemon food coloring

  • 12

    oz fresh raspberries ( 3 cups)

  • 1

    graham cracker crust

Directions

1. Spoon 1/2 cup whipped topping into a decorator bag with star tip. Fold top of bag over, seal with paper clip, then refrigerate until needed. OR substitute a squeeze bag of whopped topping and decorator tip from freezer section at market. 2. Filling: Put condensed milk, lemonade and food coloring into a large bowl. Stir with rubber spatula until comnpletely blended. Add a large spoonful of whopped topping: stir until well blended. Fold in remaining topping. 3. Set aside 1 cup of berries for garnish; gently fold remaining berries into filling. Spoon into crust, smooth top mounding slightly in middle. Cover loosely and refrigerate at least 6 hours. 4. Up to 1 hour before serving: Pipe a border 1" from edge of pie. Make another row closer to middle. Arrange berries in 2 rows - between crust and first piping and between rows of piping. Pipe a mound in the middle and mount a lemon twist and mint leaf on top of it.

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