Lemon-Raspberry Ribbon Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âRaspberries have always been a temptation for me, so this simple recipe is a treasure,â Amy Griffith writes from Plover, Wisconsin. Ingredients:
2/3 cup graham cracker crumbs |
4 teaspoons sugar |
2 tablespoons butter, melted |
1-1/2 teaspoons cornstarch |
1 cup frozen sweetened raspberries, thawed |
1/2 cup sweetened condensed milk |
3 tablespoons lemon juice |
3/4 cup heavy whipping cream, whipped |
Directions:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
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