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Lemon-Raspberry Ribbon Pie

 Lemon-Raspberry Ribbon Pie
“Raspberries have always been a temptation for me, so this simple recipe is a treasure,” Amy Griffith writes from Plover, Wisconsin.
4 ServingsPrep: 30 min. + chilling


  • 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


  • 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,

2 of 2

Lemon-Raspberry Ribbon Pie (continued)

Nutritional Facts: 19 g fat (11 g saturated fat), 59 mg cholesterol, 201 mg sodium, 55 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.