Taste of Home
Lemon-Raspberry Ribbon Pie
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 4 servings.
“Raspberries have always been a temptation for me, so this simple recipe is a treasure,” Amy Griffith writes from Plover, Wisconsin.
Ingredients
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2/3 cup graham cracker crumbs
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4 teaspoons sugar
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2 tablespoons butter, melted
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1-1/2 teaspoons cornstarch
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1 cup frozen sweetened raspberries, thawed
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1/2 cup sweetened condensed milk
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3 tablespoons lemon juice
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3/4 cup heavy whipping cream, whipped
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 piece: 397 calories, 19g fat (11g saturated fat), 59mg cholesterol, 201mg sodium, 55g carbohydrate (42g sugars, 3g fiber), 5g protein.
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