Smart Choice Raspberry Lemon Pie Food

CREAMY LEMON RASPBERRY PIE

Creamy Lemon Raspberry Pie image

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

Ingredients

1 ½ cups graham cracker crumbs ((10 to 12 whole crackers))
¼ cup packed brown sugar
6 tablespoons butter (melted)
1 cup fresh raspberries (plus additional for garnish)
2 tablespoons granulated sugar
8 ounces cream cheese (softened)
1 cup Cool Whip (frozen whipped topping, completely thawed, plus additional for garnish)
14 ounces sweetened condensed milk
2 lemons (juiced (I recommend Meyer lemons))
1 teaspoon lemon zest
½ teaspoon pure vanilla extract

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

EASY LEMON RASPBERRY PIE (NO BAKE)

Easy Lemon Raspberry Pie (No Bake) image

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

Ingredients

1 (8 ounce) package cream cheese, softened
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling (4 serving-size)
1 cup cold milk
2 teaspoons grated lemon peel
2 cups thawed Cool Whip, divided
1 (6 ounce) graham cracker pie crusts
1 cup raspberries

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 LEMON PIE

Raspberry Lemon Pie image

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

Ingredients

1 cup sugar
1/4 cup cornstarch
1 1/4 cups milk
4 large egg yolks
1/4 cup unsalted butter
1/3 cup lemon juice
8 ounces sour cream
1 9-inch deep dish pie crust, baked
1 cup fresh raspberry
1 teaspoon grated lemon, rind of

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

Creamy Lemon Raspberry Pie image

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

Ingredients

1/4 cup seedless raspberry jam
1 (9 inch) shortbread pie crusts
1 cup fresh raspberry, divided
4 ounces cream cheese, softened
1 (12 ounce) can evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 lemon, zest of
1 (8 ounce) container frozen whipped topping, thawed, divided
additional lemon zest (optional garnish)

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