Lemon Raspberry Pie Recipe - Allrecipes.com
Lemon Raspberry Pie Recipe
  • READY IN 3+ hrs

Lemon Raspberry Pie

Recipe by  

"Here's an easy but elegant no-bake pie with layers of creamy lemon and fresh raspberries."

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Original recipe makes 10 slices Change Servings
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  • PREP

    15 mins
  • READY IN

    3 hrs 15 mins

Directions

  1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
  2. Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
  3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Kitchen-Friendly View

Footnotes

  • Jazz It Up: Garnish with additional raspberries just before serving.
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Reviews More Reviews

Aug 23, 2008

I used fresh whip cream instead of the cool whip. I found the pie easy to prepare and a refreshing dessert for the summer, just a tad bit boring though...

 
Jul 10, 2008

Good recipe. The picture doesn't match it though; there should be a layer of pudding underneath the raspberries along with the pudding-whipped cream mix on top of them. I used "Lite" whipped cream and you would not know the difference.

 

2 Ratings

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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