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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