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.
- 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
- 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
- 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
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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