RASPBERRY LEMON MERINGUE PIE
Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.
Provided by ejm228
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
- Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
- Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
- Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
- Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
- Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g
LEMON-RASPBERRY RIBBON PIE
"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
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.
EASY LEMON RASPBERRY PIE (NO BAKE)
This is a refreshing no bake pie, great for the summer, and easy to put together. I clipped it from Better Homes magazine, and made it for visiting family, and it was gone in one round. You can use strawberries or blueberries in place of or in addition to the raspberries. Be sure to let it set in the refrigerator for at least the 4 hours called for in the recipe. Prep time includes chill time.
Provided by jaynine
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
- Gently stir in 1 cup of Cool Whip.
- Spoon into crust.
- Top with remaining 1 cup Cool Whip.
- Refrigerate 4 hours or until firm.
- Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 336.9, Fat 21.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 385.6, Carbohydrate 33.8, Fiber 1.4, Sugar 13.2, Protein 4.5
CREAMY LEMON RASPBERRY PIE
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
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
RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST
I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long!
Provided by springfield70
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to prevent burning. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. Pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Chill until set, at least 30 minutes.
- Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low heat, and whisk constantly until thickened, 15 to 20 minutes. Do not boil. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly.
- Spoon the lemon custard into the coconut crust, and top with fresh raspberries.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.9 g, Cholesterol 182 mg, Fat 31.5 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 20.4 g, Sodium 84.2 mg, Sugar 47.5 g
CREAMY LEMON RASPBERRY PIE RECIPE - (2.8/5)
Provided by melissawelch
Number Of Ingredients 9
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
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
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.
RASPBERRY LEMON CREAM PIE
This pie is so light and refreshing you will want to make it often in different fruit flavors..like strawberry or blueberry or peach..I have changed the original recipe to make it much easier to make and make quick work of it. Hope you like this one.. Original recipe by Kraft- photo by Kraft.... This recipe idea tweaked by me.
Provided by Pat Duran
Categories Fruit Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. If making in a 9x13-inch pan: Make or use pre-made pie crust pastry for 2 crust pie. Spread on bottom and up sides of a 9x13- inch baking pan and bake according to directions.Cool. Or use the 9-inch pie pan with pre-made pie crust and bake according to package directions.Cool In a large bowl,combine the sweetened condensed milk, lemon juice and food coloring,if using. Fold in the thick whipped topping.
- 2. For the 9-inch pie shell: Spread 1/3 of the lemon mixture into the prepared pie crust, top with 1/2 the can of the raspberry pie filling(save remainder for another use). Spread remaining 2/3 lemon mixture . Chill thoroughly. Garnish as desired. I like using the raspberries, but like using chocolate curls too.
- 3. For 9x13-inch baking pan: Spread about 1/2 of the lemon mixture into the pre baked crust, top with the whole can of raspberry pie filling. Spread remaining lemon mixture on top.Chill thoroughly. Garnish as desired.
RASPBERRY-LEMON PIE
This pretty, refreshing pie is easy to prepare and made in advance-so it's perfect for a party or unexpected guests. -Jan Louden, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions., Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set., In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt., In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust., Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.
Nutrition Facts : Calories 252 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 146mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON CURD AND RASPBERRY SWIRL PIE
I made this pie for my kids and they loved it. It is refreshing and sweet at the same time. Perfect for a summer treat.
Provided by Karina Alcala
Categories Pies
Time 25m
Number Of Ingredients 9
Steps:
- 1. If you are using frozen berries you need to defrost them and let them drain. In a small sauce pan add water, juice, sugar and corn starch whisk until corn starch is dissolved. Turn on heat to medium and cook until mixture starts to thicken. When it thickens up turn off heat and add jello and whisk until dissolved. Add fresh or frozen berries to the mixture.
- 2. Have your pie shell ready and lemon curd ready. With a soup ladle or a measuring cup add a layer of lemon custard than some of the berry mixture. Keep doing this until all the ingredients are done. At this point you need to put the pie in the fridge and let it chill for at least 4 hours or over night.
- 3. You can substitute raspberries for strawberries or even cherries will be good as well. You can also use a Grahm cracker crust if you prefer. I like to top my pie with some whipped topping.
LEMON RASPBERRY CHEESECAKE PIE
An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time.
Provided by hollyberry
Categories Cheesecake
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
- Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
- Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
- Serve slices of cheesecake with dollops of raspberry sauce.
Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 14.9, Cholesterol 72.9, Sodium 244.5, Carbohydrate 41.4, Fiber 2.7, Sugar 34.6, Protein 7
RASPBERRY-TOPPED LEMON PIE
Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.
Provided by Bertha C.
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg.
- In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
- In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
- Pour over crust; bake 8 minutes.
- Spoon raspberry mixture over top.
- Chill 4 hours.
- Spread with whipped topping.
- Garnish as desired.
- Refrigerate leftovers.
LEMON RASPBERRY SWIRL PIE
The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.
Provided by MEG3
Categories Desserts Pies No-Bake Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
- In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g
EASY RASPBERRY-LEMON PUDDING PIE
Sweet, juicy raspberries bring out the citrusy, lemony deliciousness of this quick and easy no-bake pudding pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 26 g, Protein 3 g
ZESTY LEMON-RASPBERRY SWIRL PIE
When lemon and raspberry flavors swirl together, the result is a creamy pie like no other. Best of all, you don't even need the oven to make this dessert.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened.
- Beat yogurt and dressing in medium bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP.
- Pour into crust. Drizzle with preserves; cut through COOL WHIP mixture with knife several times for marble effect. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 25 g, Protein 3 g
LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST
Make and share this Lemon-Raspberry Icebox Pie With an Oreo Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If using a store-bought crust, prebake it according to package directions and let it cool.
- Refrigerate crust until needed.
- In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
- Add in the lemon juice and continue beating for 1 minute.
- Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
- Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
- Shortly before ready to serve, scatter the raspberries evenly over the pie.
- Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
- Add in the powdered sugar and continue to beat until stiff but not grainy.
- Spoon over the raspberries, smoothing it with a spoon.
- Slice and serve right away, garnishing each slice with additional raspberries.
Nutrition Facts : Calories 509.3, Fat 31.7, SaturatedFat 16.1, Cholesterol 81.3, Sodium 325.1, Carbohydrate 51.1, Fiber 3, Sugar 37.2, Protein 8.1
LEMON RASPBERRY SWIRL WHITE CHOCOLATE CHEESE PIE
This quick lemon crust along with the Philadelphia Cream Cheese - enhanced with the lemon curd, raspberries and white chocolate will be truly a favorite of your family. These flavor combinations are perfect. How good is that!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In medium bowl mix together cookie crumbs and butter until all moist; press on bottom and up sides of 9-inch pie plate, freeze 10 minutes to firm. Remove and top with lemon curd. Top lemon curd with raspberries. Refrigerate.
- In medium bowl beat cream cheese for 1 minute until fluffy. Beat in melted chocolate until blended. Beat in Cool Whip. Spread over raspberries. Heat raspberry jam in microwave for 8-10 seconds until just warm and drizzle over cheese mixture. Swirl with knife. Refrigerate 1 hour before serving. Garnish tart edge with additional Cool Whip, lemon slice and raspberries, if desired
SMART-CHOICE RASPBERRY-LEMON PIE
A graham cracker crumb crust and lemon pudding help make this easy raspberry-lemon pie a scrumptious choice on the dessert table.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
- Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
- Refrigerate 4 hrs. or until firm.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
LEMON-RASPBERRY RIBBON PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 8
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.
RASPBERRY-TOPPED LEMON PIE
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, and food color until smooth. Pour into crust.Bake 30 minutes.Meanwhile, in a small saucepan, combine raspberries with syrup and cornstarch. Cook and stir until thickened and clear. Spoon evenly over baked filling. Chill 4 hours or until set.Spread with whipped topping before serving.
Nutrition Facts : Nutritional Facts Serves
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