Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 397
  • Fat:
  • 19 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 59 mg
  • Sodium:
  • 201 mg
  • Carbohydrate:
  • 55 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g


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Lemon-Raspberry Ribbon Pie

Cooking for 2 - try a FREE ISSUE today!

“Raspberries have always been a temptation for me, so this simple recipe is a treasure,” Amy Griffith writes from Plover, Wisconsin.

SERVINGS: 4

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 30 min. + chilling

Ingredients:

  • 2/3 cup graham cracker crumbs
  • 4 teaspoons sugar
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons cornstarch
  • 1 cup frozen sweetened raspberries, thawed
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons lemon juice
  • 3/4 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack.
    In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled.
    In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers. Yield: 4 servings.


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