Best Raspberry Lemon Pie In A Toasted Coconut Crust Recipes

LEMON-RASPBERRY RIBBON PIE

Lemon-Raspberry Ribbon Pie image

"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.

RASPBERRY LEMONADE PIE

Raspberry Lemonade Pie image

This creamy lemon pie with raspberries makes an elegant dessert for special occasions.

Provided by Cool Whip

Categories Trusted Brands: Recipes and Tips

Time 15m

Yield 16

Number Of Ingredients 7

Ingredients

1 ½ cups boiling water
1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
4 ounces PHILADELPHIA Cream Cheese, softened
½ (12 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
2 (6 ounce) HONEY MAID Graham Pie Crusts

Steps:

Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
Stir in COOL WHIP and berries. Pour into crusts.
Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 29 g, Cholesterol 7.9 mg, Fat 9.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4.5 g, Sodium 178 mg, Sugar 20.6 g