- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup lime juice
- 1 carton (8 ounces) frozen whipped topping, thawed
- Red food coloring, optional
- 1 cup fresh raspberries
- 1 graham cracker pie crust, (9 inches)
- Additional fresh raspberries and fresh mint, optional
- In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired. Yield: 8 servings.
Originally published as Raspberry Lime Pie in Country Woman July/August 1991, p35
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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