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Lemon-Raspberry Pie Recipe

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This recipe for Lemon-Raspberry Pie, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Franko
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tub (12 oz) frozen whipped topping, thawed
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 can (6 oz) frozen lemonade concentrate, thawed
Scant 1/4 tsp liquid yellow food color (optional)
12 oz fresh raspberries (about 3 cups)
One 6-oz ready-to-fill graham cracker pie crust

Directions:
Directions:
Spoon 1/2 cup whipped topping into a decorating bag fitted with a medium star tip. Fold top of bag over and seal witha paper clip or tape. Refrigerate until needed.

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.
Set aside about 1 cup of berries for garnish. Gently fold remaining berries into the filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with a foil or cover and refrigerate at least 6 hours.

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. Place remaining berries on top as a garnish. Make 2 rows placing berries side by side. One row will be on the outside of the whipped topping border, the second row will be on the inside of the whiped topping border.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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