Best Creamy Lemon Raspberry Pie Recipes

CREAMY LEMON RASPBERRY PIE

Creamy Lemon Raspberry Pie image

This is from one of those coupon and recipe booklets that accompanied my TOH magazine; the recipe is from Nestle. Since raspberry season is around the corner, I wanted to make sure I didn't lose the recipe! It sounds yummy and simple. Times are guesses for now.

Provided by Halcyon Eve

Categories Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup seedless raspberry jam
1 (9 inch) shortbread pie crusts
1 cup fresh raspberry, divided
4 ounces cream cheese, softened
1 (12 ounce) can evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 lemon, zest of
1 (8 ounce) container frozen whipped topping, thawed, divided
additional lemon zest (optional garnish)

Steps:

Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in a large mixing bowl until creamy.
Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
Fold in half the whipped topping.
Spoon mixture into crust and top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Nutrition Facts : Calories 324, Fat 15.7, SaturatedFat 11.3, Cholesterol 27.9, Sodium 417.8, Carbohydrate 42.9, Fiber 1.1, Sugar 12.1, Protein 4.5

CREAMY LEMON RASPBERRY PIE RECIPE - (2.8/5)

Creamy Lemon Raspberry Pie Recipe - (2.8/5) image

Provided by melissawelch

Number Of Ingredients 9

Ingredients

1/4 * 1/4 cup seedless red raspberry jam
1 * 1 prepared 9-inch (6 oz.) shortbread crumb crust
1/2 * 1/2 pint (about 1 cup) fresh red raspberries, divided
4 * 4 ozs. cream cheese, softened
1 * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 * 2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
* Grated peel of 1 lemon
1 * 1 container (8 oz.) frozen whipped topping, thawed, divided
* Additional grated lemon peel (optional)

Steps:

SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. REFRIGERATE for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

CREAMY LEMON RASPBERRY PIE

CREAMY LEMON RASPBERRY PIE image

This recipe is from a Carnation Evaporated milk can. I take longer to do things in the kitchen so the time is mine. You will probably take less.

Provided by MaryAnn Miller

Categories Pies

Time 25m

Number Of Ingredients 8

Ingredients

1/4 c raspberry preserves, seedless
1/2 pt fresh red raspberries (this is about 1/2 cup)
4 oz cream cheese, room temperature (or a little softened)
1 can(s) carnation evaported milk (12 ozs.)
2 pkg lemon pudding and pie filling (3.4 oz size)
1 grated peel of lemon
1 pkg frozen whipped topping, thawed, divided
1 pie shell shortbread crust (i use graham cracker)

Steps:

1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
2. Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. You could add a drop of yellow food dye here for a pale yellow topping.
3. Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.

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