Raspberry Topped Lemon Pie Recipes

LEMON PIE WITH FRESH RASPBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.
• Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.
• Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.
• Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.
• Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.

LEMON RASPBERRY PIE

Steps:

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

LEMON-RASPBERRY RIBBON PIE

Steps:

• In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

RASPBERRY-TOPPED LEMON PIE

Steps:

• Preheat oven to 350 deg.
• In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
• In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
• Pour over crust; bake 8 minutes.
• Spoon raspberry mixture over top.
• Chill 4 hours.
• Spread with whipped topping.
• Garnish as desired.
• Refrigerate leftovers.