I thought this recipe was great on its own, however, for company, I decided to use a refrigerated pie crust that I baked before filling. I made it the day before so the pie would have plenty of time to "set". The next day I made raspberry sauce (from this site) and once that was cooled and thickened, I spread it on the pie and refrigerated until just before I was ready to serve it. I made my own whipped cream using heavy cream, spread that on top and garnished with fresh raspberries and mint leaves (for color). Oh my, the 2 flavors of lemon and raspberry blended beautifully. Everyone raved about the dessert, including my husband who was never a fan of lemon pie. I forgot to mention I had the smaller pudding boxes and ended up using 3, but doubling the rest of the ingredients, as I wanted extra filling to make parfaits for my gluten free family members. Thanks for posting a wonderful recipe I will definitely make again!
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I thought this recipe was great on its own, however, for company, I decided to use a...