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Lemon-Raspberry Pie

(116)
  3 reviews
  • 45 min prep time
  • 3 hr 45 min total time
  • 15 ingredients
  • 8 servings

Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts.

Bake-Off® Contest 34, 1990
Vonnerie Wood
Marshall, Michigan

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons Fisher® Chef's Naturals® finely chopped pecans

Filling

1/2
cup granulated sugar
2
tablespoons cornstarch
1/2
cup water
2
tablespoons LAND O LAKES® Butter
1
egg yolk, beaten
1/4
to 1/3 cup lemon juice

Topping

2
package (3 oz) cream cheese, softened
1/4
cup powdered sugar
1/2
teaspoon lemon extract
1
container (8 oz) frozen whipped topping, thawed
1
tablespoon milk
3
cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
  • 2 Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
  • 3 In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
  • 4 Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
  • 2 Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
  • 3 In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
  • 4 Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
230mg
9%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
15%
Sugars
23g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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