Ingredients for Lemonade Raspberry Pie
- 9 Inch Graham Cracker Crust
- Frozen Lemonade Concentrate
- 8 ounces cool whip
- Sweetened Condensed Milk
- Fresh Raspberries
- Yellow Food Coloring
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How to Make Lemonade Raspberry Pie
- Prepare your graham cracker crust (recipe #7537) and chill while you prepare the filling.
- Measure 1 cup of fresh raspberries and set aside. Gently crush about 1/4 cup of the raspberries for extra flavor in the filling (optional).
- In a large bowl, combine 1 (12-ounce) can frozen lemonade concentrate (thawed), 8 ounces of cool whip, and 1/2 cup of the crushed raspberries.
- Add 1 (14-ounce) can sweetened condensed milk and 2-3 drops of red food coloring (adjust to your desired intensity).
- Gently fold in the remaining whole raspberries.
- Cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to meld and the filling to set.
- Carefully pour the chilled raspberry lemonade mixture into the prepared graham cracker crust.
- Garnish the pie by arranging the reserved raspberries around the edge of the pie in a single row.
- If you have enough raspberries, create a second inner ring about an inch from the outer ring.
- Refrigerate for at least 30 minutes before serving to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
266g
Fat
67g
Carbs
26g
