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Raspberry Lemonade Pie

Raspberry Lemonade Pie
  • Prep 50 min
  • Total 2 hr 50 min
  • Ingredients 7
  • Servings 8
For a light, fluffy dessert that brings out the flavor of summer, you have to make this pie.
By Bree Hester
Created April 9, 2012

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 1/2 cups whipping cream
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup raspberry lemonade concentrate, thawed
  • Pink food color, if desired

Steps

  • 1
    Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
  • 2
    In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add sugar and vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
  • 3
    In same large bowl, beat cream cheese until smooth. Add lemonade, beating until well mixed. Add food color to desired color.
  • 4
    Fold half of the whipped cream mixture gently into the cream cheese mixture. Spread in pie crust. Top with remaining whipped cream.
  • 5
    Refrigerate 2 hours before serving.

  • Cover the top of the pie completely with the whipped cream so the color underneath does not show and ruin the surprise!
  • Add raspberries and lemon slices for garnish if desired.

No nutrition information available for this recipe
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