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Rasberry-Topped Lemon Pie with Cookie Crust Recipe

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This recipe for Rasberry-Topped Lemon Pie with Cookie Crust is from Tried and True With Love For You, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOKIE CRUST
Stir in 1/4 c. butter to soften; mix in 1/4c. sugar and 1 egg yolk. With pastry blender mix in 1 c. flour until crumbs form. Press firmly into 9" pie plate. Bake at 400 degrees for 8 min. Cool.

FILLING
1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
Whipped topping
Directions:
Directions:
Preheat oven to 350º . In small saucepan, combine respberries and cornstarch; cook and stir until mixture thickens and is clear. In medium bowl, beat egg yolks; stir in milk, lemon juice and food coloring. Pour into crust. Bake 8 minutes. Spoon respberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping.
Number Of Servings:
Number Of Servings:
8

 

 

 

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