Ingredients for Raspberry Topped Lemon Pie
- 1 (9 inch) graham cracker crust
- 2 cups fresh raspberries
- 1 tablespoon cornstarch
- 1 large egg yolk
- 1 (14-ounce) can sweetened condensed milk (like Eagle Brand)
- 1/2 cup fresh lemon juice
- A few drops yellow food coloring (optional)
- 1 cup whipped topping
- Lemon zest (for garnish, optional)
- Mint leaves (for garnish, optional)
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How to Make Raspberry Topped Lemon Pie
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 1 cup fresh raspberries and 1 tablespoon cornstarch.
- Cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Set aside to cool.
- In a medium bowl, beat 1 large egg yolk until light and frothy.
- Stir in 1 (14-ounce) can sweetened condensed milk, 1/2 cup fresh lemon juice, and a few drops of yellow food coloring (optional).
- Pour the lemon mixture into your prepared pie crust.
- Bake for 8 minutes.
- Remove from oven and carefully spoon the cooled raspberry mixture evenly over the top of the lemon filling.
- Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Before serving, spread whipped topping (about 1 cup) over the top.
- Garnish with fresh raspberries, lemon zest, or mint leaves as desired.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
1545g
Fat
200g
Carbs
158g
