"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Rasberry-Topped Lemon Pie with Cookie Crust Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Rasberry-Topped Lemon Pie with Cookie Crust, by , is from Tried and True With Love For You, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Perry
Added: Tuesday, January 22, 2008

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 350 . 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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

398W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!