CREAMY LEMON RASPBERRY PIE
This nearly no bake Creamy Lemon Raspberry Pie is a lemony, sweet treat that is perfect for any spring or summer celebration.
Provided by Valerie Brunmeier
Categories Dessert
Time 23m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
- Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
- Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
- In a large mixing bowl, beat cream cheese until fluffy. Add Cool Whip, sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until smooth. Add smashed raspberries and gently fold in with a spoon.
- Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
- Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.
Nutrition Facts : Carbohydrate 58 g, Protein 8 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 384 mg, Fiber 2 g, Sugar 45 g, Calories 426 kcal, ServingSize 1 serving
CREAMY LEMON RASPBERRY PIE
This is from one of those coupon and recipe booklets that accompanied my TOH magazine; the recipe is from Nestle. Since raspberry season is around the corner, I wanted to make sure I didn't lose the recipe! It sounds yummy and simple. Times are guesses for now.
Provided by Halcyon Eve
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
- Beat cream cheese in a large mixing bowl until creamy.
- Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
- Fold in half the whipped topping.
- Spoon mixture into crust and top with remaining whipped topping.
- Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
Nutrition Facts : Calories 324, Fat 15.7, SaturatedFat 11.3, Cholesterol 27.9, Sodium 417.8, Carbohydrate 42.9, Fiber 1.1, Sugar 12.1, Protein 4.5
DELICIOUS RASPBERRY RIBBON PIE RECIPE - (4.3/5)
Provided by á-176348
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6 to 8 servings.
RASPBERRY LEMON PIE
Make and share this Raspberry Lemon Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar and cornstarch.
- Now add milk, egg yolks, butter and lemon peel.
- Cook and keep stirring while you do so over medium heat until it has thickened.
- Continue to cook for 2-3 minutes more.
- Remove from heat and stir in lemon juice.
- Now refrigerate until cool.
- Stir in sour cream.
- Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
- Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!
Nutrition Facts : Calories 493.6, Fat 27.9, SaturatedFat 14.5, Cholesterol 184.8, Sodium 189.2, Carbohydrate 56.8, Fiber 1.7, Sugar 35.6, Protein 6
RASPBERRY RIBBON PIE
I think this is from Country Woman Magazine, it is a tearout I have been holding onto and need to get posted so I can keep safe recipes I want to try. Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell
Provided by Chabear01
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.
Nutrition Facts : Calories 536.1, Fat 35, SaturatedFat 17.9, Cholesterol 85.5, Sodium 355, Carbohydrate 51.5, Fiber 2.6, Sugar 32.5, Protein 6.3
RASPBERRY RIBBON PIE
Make and share this Raspberry Ribbon Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 9
Steps:
- For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
- For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.
Nutrition Facts : Calories 3047.8, Fat 180.5, SaturatedFat 89, Cholesterol 419.6, Sodium 1717.7, Carbohydrate 337.3, Fiber 15.6, Sugar 225.7, Protein 31.5
FAVORITE FRESH RASPBERRY PIE
This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.
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