Fresh Raspberry Lime Pie Recipe

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This pie mixes up fast, and the raspberries give it a unique flavor! It's also appealing to the eye.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lime juice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Few drops red food coloring, optional
  • 1 cup fresh raspberries
  • 1 graham cracker crust (9 inches), baked and cooked
  • Additional fresh raspberries
  • Fresh mint leaves

Nutritional Facts

1 serving (1 piece) equals 355 calories, 14 g fat (9 g saturated fat), 17 mg cholesterol, 184 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl, beat milk and lime juice (mixture will begin to thicken). Stir in whipping topping. Add food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint. Yield: 8 servings.
Originally published as Raspberry/Lime Pie in Grandma's Great Desserts Cookbook 1992, p88

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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