CREAMY LEMON RASPBERRY PIE
This nearly no bake Creamy Lemon Raspberry Pie is a lemony, sweet treat that is perfect for any spring or summer celebration.
Provided by Valerie Brunmeier
Categories Dessert
Time 23m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
- Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
- Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
- In a large mixing bowl, beat cream cheese until fluffy. Add Cool Whip, sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until smooth. Add smashed raspberries and gently fold in with a spoon.
- Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
- Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.
Nutrition Facts : Carbohydrate 58 g, Protein 8 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 384 mg, Fiber 2 g, Sugar 45 g, Calories 426 kcal, ServingSize 1 serving
RASPBERRY LEMONADE FREEZER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
LEMON AND RASPBERRY CREAM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
- Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
- In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
- Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
- For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
- Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.
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 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-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.
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
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
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.
RASPBERRY LEMONADE PIE
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
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
RASPBERRY-LEMON PIE
Brighten up your taste buds with this refreshing creamy pudding pie. A ribbon of raspberry adds just the right touch.
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 hours or until firm.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 28 g, Protein 4 g
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
Make and share this Raspberry Lemon Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar and cornstarch.
- Now add milk, egg yolks, butter and lemon peel.
- Cook and keep stirring while you do so over medium heat until it has thickened.
- Continue to cook for 2-3 minutes more.
- Remove from heat and stir in lemon juice.
- Now refrigerate until cool.
- Stir in sour cream.
- Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
- Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!
Nutrition Facts : Calories 493.6, Fat 27.9, SaturatedFat 14.5, Cholesterol 184.8, Sodium 189.2, Carbohydrate 56.8, Fiber 1.7, Sugar 35.6, Protein 6
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.
LEMON RASPBERRY PIE
Make and share this Lemon Raspberry Pie recipe from Food.com.
Provided by Ceezie
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Spoon 1⁄2 cup whipped topping into a decorating bag fitted with a medium star tip. Fold top of bag over and seal with a paper clip or tape. Refrigerate until needed.
- Filling: Put condensed milk, lemonade and food color, if using, in a large bowl. Stir with a rubber spatula until completely blended. Add a large spoonful of whipped topping; stir until well combined. Fold in remaining topping.
- Set aside about 1 cup berries for garnish; gently fold remaining berries into the Filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with foil or a pot and refrigerate at least 6 hours.
- Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle. Garnish, as shown, with reserved berries, the lemon twist and mint.
Nutrition Facts : Calories 3767.4, Fat 165.8, SaturatedFat 105.3, Cholesterol 135, Sodium 1562, Carbohydrate 548.3, Fiber 25.1, Sugar 473, Protein 47.5
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