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
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
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2
-
tablespoons LAND O LAKES® Butter
-
1
-
egg yolk, beaten
-
1/4
-
to 1/3 cup lemon juice
Topping
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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 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
- 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.
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