Lemon-Raspberry Ribbon Pie Recipe

Lemon-Raspberry Ribbon Pie Recipe photo by Taste of Home

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

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Lemon-Raspberry Ribbon Pie Recipe

Prep: 30 min. + chilling

Yield: 4 Servings

20 10 30

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.

Nutritional Facts 1 piece equals 397 calories, 19 g fat (11 g saturated fat), 59 mg cholesterol, 201 mg sodium, 55 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Lemon-Raspberry Ribbon Pie in Cooking for 2 Fall 2006, p63