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Raspberry Lime Cream Pie Recipe

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This recipe for Raspberry Lime Cream Pie, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha McIff

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups crushed shortbread cookies
1/4 cup powdered sugar
5 tbsp melted butter
1 (13oz) can sweetened condensed milk
1/2 cup lime juice
zest of one lime
1 (8oz) container frozen whipped topping, thawed
1/2 pint (1 cup) fresh reaspberries
2 drops red food coloring

Directions:
Directions:
Preheat oven to 350. Mix crushed shortbread cookies with powdered sugar and melted butter. Press into bottom and sides of 8 inch pie pan and bak 10 minutes. Allow to cool. Mix condensed milk, lime juice, and zest. Add whipped toppings. Fold in raspberries. Add food coloring. Mound into cooled shortbreat crust. Chill.

Number Of Servings:
Number Of Servings:
6

 

 

 

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