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Double Lemon Raspberry Swirl Pie

Double Lemon Raspberry Swirl Pie
  • Prep 50 min
  • Total 2 hr 35 min
  • Ingredients 20
  • Servings 8
Enjoy this delicious double lemon raspberry swirl pie baked using Pillsbury™ refrigerated pie crust – a wonderful fruit dessert.
Updated November 11, 2011

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
770
Calories from Fat
400
Total Fat
44g
68%
Saturated Fat
25g
126%
Trans Fat
1g
Cholesterol
235mg
79%
Sodium
360mg
15%
Potassium
350mg
10%
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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