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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a fast pie to make but does need 6 hours to set up. Recipe Source: Womansday Ingredients:
1 (12 ounce) container frozen whipped topping, thawed |
1 (14 ounce) can sweetened condensed milk (not evaporated milk) |
1 (6 ounce) can frozen lemonade concentrate, thawed |
1/4 teaspoon liquid yellow food coloring (optional) |
12 ounces fresh raspberries (about 3 cups) |
1 (6 ounce) ready-to-fill graham cracker pie crust |
lemon twist, and |
mint leaf |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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