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State Fair Pie Competition 2011
Hutchinson, Kansas

Double Lemon Raspberry Swirl Pie

Enjoy this delicious double lemon raspberry swirl pie baked using Pillsbury® refrigerated pie crust – a wonderful fruit dessert.

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  • prep time 50 min
  • total time 2 hr 35 min
  • ingredients 20
  • servings 8
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
egg
1
tablespoon water

Raspberry Filling

1
package (10 oz) frozen raspberries in syrup, thawed
1
tablespoon sugar
1
tablespoon cornstarch
1
cup fresh raspberries

Lemon Filling

1
package (8 oz) cream cheese, softened
4
oz white chocolate baking bars, melted, cooled
1
can (14 oz) sweetened condensed milk
1/2
cup lemon juice
1
cup whipping cream, whipped

Lemon Curd

4
egg yolks
2/3
cup sugar
3
tablespoons lemon juice
1/4
cup butter, softened
1
teaspoon grated lemon peel

Garnishes, If Desired

Sweetened whipped cream
Additional fresh raspberries
White chocolate leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Place pie crust in ungreased 10-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side with fork. Bake 10 to 12 minutes or until golden brown. In small bowl, mix egg and water; brush in bottom and side of baked crust. Bake 2 to 3 minutes longer or until crust is shiny.
  • 2 In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
  • 3 In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
  • 4 Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Place pie crust in ungreased 10-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side with fork. Bake 10 to 12 minutes or until golden brown. In small bowl, mix egg and water; brush in bottom and side of baked crust. Bake 2 to 3 minutes longer or until crust is shiny.
  • 2 In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
  • 3 In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
  • 4 Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
770
(
Calories from Fat
400),
% Daily Value
Total Fat
44g
44%
(Saturated Fat
25g,
25%
Trans Fat
1g
1%
),
Cholesterol
235mg
235%;
Sodium
360mg
360%;
Total Carbohydrate
81g
81%
(Dietary Fiber
2g
2%
  Sugars
63g
63%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
25%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.