RASPBERRY LEMON PIE

By Loish

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

Details

Servings 8

Preparation

Step 1

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.