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Double Lemon Raspberry Swirl Pie

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

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

State Fair Pie Competition 2011

Heather Britain

Hutchinson, Kansas

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 770
Calories from Fat: 400

% Daily Value

Total Fat: 44g; 68%
Saturated Fat 25g 126% Trans Fat 1g
Cholesterol: 235mg; 79%
Sodium: 360mg; 15%
Total Carbohydrate: 81g; 27%
Dietary Fiber 2g 11% Sugars 63g
Protein: 10g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 20%; 20%
Calcium: 25%; 25%
Iron: 4%; 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 Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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