Ingredients for Creamy Lemon Raspberry Pie
- Seedless Raspberry Jam
- Shortbread Pie Crusts
- Fresh Raspberry
- 8 ounces (225g) cream cheese, softened
- 1 (12-ounce) can evaporated milk
- Instant Lemon Pudding Mix
- Lemon, Zest Of
- Frozen Whipped Topping
- 1 tablespoon lemon zest
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How to Make Creamy Lemon Raspberry Pie
- Preheat oven to 375°F (190°C). Prepare your pie crust (homemade or store-bought).
- Spread 1/2 cup raspberry jam evenly over the bottom of the pie crust.
- Sprinkle 3/4 cup fresh raspberries over the raspberry jam.
- In a large mixing bowl, beat 8 ounces (225g) cream cheese until smooth and creamy.
- Gradually add 1 (12-ounce) can evaporated milk, 3.4 ounces (96g) instant vanilla pudding mix, and 1 tablespoon lemon zest.
- Beat on medium speed for 2 minutes, or until well blended and smooth.
- Gently fold in 1 cup whipped topping.
- Carefully spoon the lemon-raspberry mixture into the pie crust.
- Top with the remaining 1 cup whipped topping.
- Refrigerate for at least 2 hours, or until the filling is set.
- Before serving, garnish with fresh raspberries and a sprinkle of lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
48g
Fat
56g
Carbs
14g
