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Raspberry-Lemon Cream Pie with Almond Crust

When life hands you lemons…reach for this recipe! Your reward is a rich and satisfying dessert.

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  • prep time 25 min
  • total time 3 hr 20 min
  • ingredients 14
  • servings 8
 

Ingredients

1
package (7 oz) almond paste
1
tablespoon cornstarch
1
egg white
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
can (14 oz) sweetened condensed milk (not evaporated)
Grated peel of 2 medium lemons (about 2 tablespoons)
Juice of 2 medium lemons (about 1/3 cup)
3
egg yolks
1/2
cup raspberry jelly or jam
3/4
cup whipping cream
1
tablespoon powdered sugar
1/4
teaspoon vanilla
1/4
cup sliced almonds
Fresh raspberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In food processor or medium bowl, crumble almond paste; add cornstarch and egg white. Cover; process with food processor, or beat with electric mixer until smooth.
  • 2 In ungreased 9-inch glass pie plate, unroll 1 pie crust. Press crust firmly against side and bottom. Spread almond mixture over crust. Unroll second pie crust over filling by starting at 1 edge of pie and unrolling to opposite edge. Press pie crusts together in bottom of pie plate. Seal edges; flute. Cover outer edge with foil; fit second pie plate inside first pie plate on top of crust. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Leave foil on outer edge. Bake uncovered about 15 minutes longer or until top crust begins to brown.
  • 3 Meanwhile, in medium bowl, mix condensed milk, lemon peel, lemon juice and egg yolks with wire whisk. Pour over hot crust. Reduce oven temperature to 350°F. Bake 25 to 30 minutes longer or until filling is set and bottom crust is golden brown. Remove foil; cool completely, about 2 1/2 hours.
  • 4 Spread jam over filling. In chilled deep small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread over jam. Garnish with almonds and raspberries.
  • 1 Heat oven to 400°F. In food processor or medium bowl, crumble almond paste; add cornstarch and egg white. Cover; process with food processor, or beat with electric mixer until smooth.
  • 2 In ungreased 9-inch glass pie plate, unroll 1 pie crust. Press crust firmly against side and bottom. Spread almond mixture over crust. Unroll second pie crust over filling by starting at 1 edge of pie and unrolling to opposite edge. Press pie crusts together in bottom of pie plate. Seal edges; flute. Cover outer edge with foil; fit second pie plate inside first pie plate on top of crust. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Leave foil on outer edge. Bake uncovered about 15 minutes longer or until top crust begins to brown.
  • 3 Meanwhile, in medium bowl, mix condensed milk, lemon peel, lemon juice and egg yolks with wire whisk. Pour over hot crust. Reduce oven temperature to 350°F. Bake 25 to 30 minutes longer or until filling is set and bottom crust is golden brown. Remove foil; cool completely, about 2 1/2 hours.
  • 4 Spread jam over filling. In chilled deep small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread over jam. Garnish with almonds and raspberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
220mg
220%;
Total Carbohydrate
70g
70%
(Dietary Fiber
2g
2%
  Sugars
49g
49%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
20%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.