Lemon-Raspberry Ribbon Pie Recipe

5 1 1
Lemon-Raspberry Ribbon Pie Recipe
Lemon-Raspberry Ribbon Pie Recipe photo by Taste of Home
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Lemon-Raspberry Ribbon Pie Recipe

Read Reviews
5 1 1
Publisher Photo
“Raspberries have always been a temptation for me, so this simple recipe is a treasure,” Amy Griffith writes from Plover, Wisconsin.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Lemon-Raspberry Ribbon Pie in Cooking for 2 Fall 2006, p63

Nutritional Facts

1 piece: 397 calories, 19g fat (11g saturated fat), 59mg cholesterol, 201mg sodium, 55g carbohydrate (42g sugars, 3g fiber), 5g protein.

  • 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
  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.
  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.
  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. Yield: 4 servings.
Originally published as Lemon-Raspberry Ribbon Pie in Cooking for 2 Fall 2006, p63

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bworden User ID: 5959964 264879
Reviewed Apr. 19, 2017

"I made this for Easter and it was a hit. Even my husband and Dad (who aren't fans of lemon) both loved this. It's so light and is perfect for after a meal. It makes me think of spring!"

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