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Lemon-Raspberry Pie

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By Pillsbury Kitchens
Updated Jan 12, 2010
Bake-Off® Contest 34, 1990
Vonnerie Wood
Marshall, Michigan
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Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts.

Lemon-Raspberry Pie

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

Crust

Filling

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons LAND O LAKES® Butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice

Topping

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

410 Calories
24g Total Fat
3g Protein
45g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
210
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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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