Lemon-Raspberry Pie

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

  • prep time 45 min
  • total time 3 hr 45 min
  • ingredients 15
  • servings 8

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
  • 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
    24%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    4g
    4%
      Sugars
    23g
    23%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    10%;
    Calcium
    4%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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