Raspberry-Lemon Pie Recipe

Raspberry-Lemon Pie Recipe photo by Taste of Home

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This pretty, refreshing pie is easy to prepare and made in advance—so it’s perfect for a party or unexpected guests.—Jan Louden, Branson, Missouri

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Raspberry-Lemon Pie Recipe

Prep: 25 min. + chilling

Yield: 10 Servings

25 25

Ingredients

24 chocolate wafers, divided
1/4 cup butter, melted
2 tablespoons sugar
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup (6 ounces) lemon yogurt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 cup fresh or frozen raspberries, thawed
Grated lemon peel and additional fresh raspberries, optional

Directions

Cut a thin slice from a wafer so that wafer will stand flat against wall of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions.
Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Cover and refrigerate.
In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust.
Cover and refrigerate for at least 4 hours. Garnish with lemon peel and additional raspberries if desired. Yield: 10 servings.

Nutritional Facts 1 piece equals 252 calories, 15 g fat (9 g saturated fat), 46 mg cholesterol, 146 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Raspberry-Lemon Pie in Branson's Great American Pie Show January 2009