RASPBERRY-LEMON PIE

Raspberry-Lemon Pie image

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

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

24 chocolate wafers, divided
1/4 cup butter, melted
2 tablespoons sugar
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup lemon yogurt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 cup fresh or frozen raspberries, thawed
Optional: Grated lemon zest and additional fresh raspberries

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.