RASPBERRY LEMONADE FREEZER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
LEMON-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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., 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. , 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.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
RASPBERRY LEMON MERINGUE PIE
Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.
Provided by ejm228
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
- Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
- Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
- Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
- Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
- Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g
RASPBERRY-TOPPED LEMON PIE
Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.
Provided by Bertha C.
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg.
- In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
- In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
- Pour over crust; bake 8 minutes.
- Spoon raspberry mixture over top.
- Chill 4 hours.
- Spread with whipped topping.
- Garnish as desired.
- Refrigerate leftovers.
RASPBERRY TOPPED LEMON PIE
Number Of Ingredients 8
Steps:
- 1. In medium bowl beat egg yolks until combined. Stir in sweetened condensed milk and lemon juice. (Mixture will thicken.)2. Spread lemon mixture in crust. Bake at 325°F for 30 minutes. Cool on wire rack for 20 minutes.3. Meanwhile, in small saucepan stir together raspberries and corn syrup. Stir together water and cornstarch. Stir into raspberry mixture. Cook and stir over medium heat until mixture thickens and boils. Cook and stir for 1 minute more.4. Spoon raspberry mixture over pie. Refrigerate at least 4 hours or until raspberry mixture is set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
RASPBERRY-LEMON PIE
Brighten up your taste buds with this refreshing creamy pudding pie. A ribbon of raspberry adds just the right touch.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
- Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 28 g, Protein 4 g
RASPBERRY LEMON PIE
Make and share this Raspberry Lemon Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar and cornstarch.
- Now add milk, egg yolks, butter and lemon peel.
- Cook and keep stirring while you do so over medium heat until it has thickened.
- Continue to cook for 2-3 minutes more.
- Remove from heat and stir in lemon juice.
- Now refrigerate until cool.
- Stir in sour cream.
- Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
- Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!
Nutrition Facts : Calories 493.6, Fat 27.9, SaturatedFat 14.5, Cholesterol 184.8, Sodium 189.2, Carbohydrate 56.8, Fiber 1.7, Sugar 35.6, Protein 6
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