Lemon Raspberry Pie Recipe

Sweet and tart, this Lemon Raspberry Pie recipe is going to be the perfect summer treat for your taste buds.

When I think of summer, all I can think about is all of the amazing fruit that comes into season. Seriously, it just makes my mouth water. From watermelon to strawberries, I just can’t help myself!

Lemon Raspberry Pie Recipe

A particular favorite are raspberries. They’re naturally sweet and tart — just the perfect combination if you ask me.

I’m bringing you a wonderful lemon raspberry pie recipe courtesy of Pillsbury.

Ingredients:

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box (because a lot of us don’t have time to make a crust from scratch and still want a great tasting crust)
• 1 teaspoon flour
• 2 tablespoons finely chopped pecans

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping

• 2 3-ounce packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

Directions:

Step 1: Heat oven to 450 degrees F.

Step 2: Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Step 3: Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.

Step 4: Bake for 9 to 11 minutes or until light golden brown. Cool completely.

Step 5: In small saucepan, combine sugar and cornstarch; blend well.

Step 6: Stir in water, margarine and egg yolk.

Step 7: Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.

Step 8: Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.

Step 9: In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.

Step 10: Beat in whipped topping at low speed until well blended.

Step 11: Add milk; mix until smooth and of spreading consistency.

Step 12: Spread thin layer of topping mixture around edge of crust.

Step 13: Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.

Step 14: Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.

Step 15: Refrigerate 2 hours before serving. Store in refrigerator.

For more delicious recipes, visit www.pillsbury.com/pie or consider the following affiliate links:

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Yield: 8

Lemon Raspberry Pie

Print

Sweet and tart, this Lemon Raspberry Pie recipe is going to be the perfect summer treat for your taste buds.

Prep Time 45 minutes

Cook Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

Crust:

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
• 1 teaspoon flour
• 2 tablespoons finely chopped pecans

Filling:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping:

• 2 3-ounce packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

Instructions

1. Heat oven to 450 degrees F.
2. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
3. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.
4. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
5. In small saucepan, combine sugar and cornstarch; blend well.
6. Stir in water, margarine and egg yolk.
7. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.
8. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
9. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
10. Beat in whipped topping at low speed until well blended.
11. Add milk; mix until smooth and of spreading consistency.
12. Spread thin layer of topping mixture around edge of crust.
13. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.
14. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.
15. Refrigerate 2 hours before serving. Store in refrigerator.