Raspberry Lemonade Pie Recipe

Cool off this summer with this refreshing Raspberry Lemonade Pie recipe, originally featured in Southern Living May 2007! Bursting with tart raspberry flavor and a creamy, dreamy filling, this pie is the perfect summer dessert. Easily adaptable for a Pink Lemonade Pie – simply swap in pink lemonade concentrate and skip the raspberry preserves. Get ready for a taste of sunshine!

Prep Time 15 mins
Cook Time 10 mins
Calories 425.6 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Raspberry Lemonade Pie

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Lemonade Pie

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How to Make Raspberry Lemonade Pie

  1. In a large bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 1 cup lemon juice (about 4-5 lemons), and 1 cup raspberry preserves until completely smooth.
  2. Gently fold in 1 (8 ounce) container of whipped topping until just combined. Be careful not to overmix.
  3. Pour the mixture into your prepared 9-inch pie crust.
  4. Freeze for at least 4 hours, or until completely firm.
  5. Garnish with fresh raspberries and a sprig of mint before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

230g

Fat

50g

Carbs

21g

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