Creamy Lemon Raspberry Pie |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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. Ingredients:
1/4 cup seedless raspberry jam |
1 (9 inch) shortbread pie crusts |
1 cup fresh raspberry, divided |
4 ounces cream cheese, softened |
1 (12 ounce) can evaporated milk |
2 (3 1/2 ounce) packages instant lemon pudding mix |
1 lemon, zest of |
1 (8 ounce) container frozen whipped topping, thawed, divided |
additional lemon zest (optional garnish) |
Directions:
1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
2. Beat cream cheese in a large mixing bowl until creamy.
3. Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
4. Fold in half the whipped topping.
5. Spoon mixture into crust and top with remaining whipped topping.
6. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
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