Lemon-Raspberry Pie

Prep 45 min
Total 3 hr 45 min
Ingredients 15
Servings 8

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

By Pillsbury Kitchens

Updated January 12, 2010

Bake-Off® Contest 34, 1990

Vonnerie Wood

Marshall, Michigan

Make with

Pillsbury Pie Crust

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

tablespoons Fisher® Chef's Naturals® finely chopped pecans

Filling

1/2

cup granulated sugar

tablespoons cornstarch

1/2

cup water

tablespoons LAND O LAKES® Butter

egg yolk, beaten

1/4

to 1/3 cup lemon juice

Topping

package (3 oz) cream cheese, softened

1/4

cup powdered sugar

1/2

teaspoon lemon extract

container (8 oz) frozen whipped topping, thawed

tablespoon milk

cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels

Mint sprigs, if desired

Steps

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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 Facts

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%
Potassium: 125mg; 4%
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

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

Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.