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

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.