Raspberry-Lemon Pie

Raspberry-Lemon Pie


"Fresh raspberries and lemon zest combine in a creamy pie for an easy, refreshing dessert."
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4 h 15 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
  2. Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
  3. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.



My husband loved this! It was a nice cool dessert for summer. Next time however I will make it when we are to have guests over so that there will not be left overs. The rasberry preserves mad...

Very average. Not lemony enough for me—and I added more lemon zest than the recipe calls for. What an 80s dessert with the Cool Whip! haha Brought back memories of days running through the sprin...

Nice idea but mediocre as written. Too little lemon tang. To up the tartness I doubled the zest, added 4 tablespoons of lemon powder and 3/4 tsp of lemon oil. Texture was ok, too much like a ...

delicious and easy. I used real whip cream instead of Cool Whip.