Raspberry Topped Lemon Pie Recipe - Allrecipes.com
Raspberry Topped Lemon Pie Recipe

Raspberry Topped Lemon Pie

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"A lemon flavored pie is topped with a delectable red raspberry sauce. Serve this creamy pie with whipped topping."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 325 degrees F. In large bowl, with mixer, beat egg yolks and EAGLE BRAND® until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes.
  2. In saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie. Chill at least 4 hours.
  3. Top with whipped topping. Garnish as desired. Store leftovers covered in refrigerator.
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Reviews More Reviews

Nov 10, 2006

This pie is fabulous and so simple to make! I actually made it for Thanksgiving last year thinking a few people might try it. I had to fight to get a half piece! I do recommend using real whipped cream, but otherwise the pie is perfect.

 
Nov 13, 2006

This has been a requested family favorite since I found this recipe in a magazine many years ago. The mix of flavors is just YUM-O

 

14 Ratings

Jan 28, 2007

This pie is great!! So easy. My problem was that I could not find it in the allrecipes search. I had to copy all the info from the bottom of the page I had. Do recipes get removed after awhile? It was only November when I first printed it....

 
Nov 27, 2006

This recipe looked different than I imagined, but it was the most requested pie at Thanksgiving out of a large selection. The tart raspberries were wonderful with the custard lemon. The only change I would make is to add some fresh raspberries on the top for plating.

 
Nov 24, 2006

I made this dessert for Thanksgiving dinner at a friend's house. All of the other left over dessert was sent home with guests, but not this one! My friend's husband wanted to keep it! The raspberry and lemon flavors compliment each other perfectly! It was a cinch to make and I definately will again - thanks for a great recipe!

 
Dec 05, 2007

This was fantastic. I'm not a fan of whipped topping but I knew the raspberries would be sour so while they were on the saucepan, I added sugar so that they were still tart, but not bitter. That way, when combined with the sweet pie, I ended up with a perfect combination. I would definitely make this again, especially because it's so easy!

 
Dec 22, 2006

The lemon custard is outstanding (and oh-so-simple)!!! We first tried the pie without any whipped topping, but my husband and I both felt that the raspberries were too tart. I made my own extra-sweet whipped cream (1 c. heavy whipping cream, 1 tsp. vanilla, 3 tbsp. confectioners' sugar) to balance the tartness from the raspberries. It's great like that. But be forewarned, it is too tart if you try to eat it without the whipped topping. If you want a pie without whipped topping, you could use the sweetened frozen raspberries instead of plain.

 
Dec 02, 2006

this is wonderful! i used meyer lemons and it had just the right balance of tart to sweet.

 

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Nutrition

  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 198 mg
  • 8%

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

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