Lemon Raspberry Pie

Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts.

Prep: 45 min | Yield: 8 servings

Ingredients

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1 ounce box), softened as directed on box
• 1 teaspoon all-purpose flour
• 2 tablespoons finely chopped pecans

Filling

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping

• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 (8 ounce) carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

Instructions

1. Heat oven to 450 degrees F.

Crust

1. Prepare crust according to package directions for unfilled one-crust pie using a 9 inch pie pan.
2. Press pecans into bottom of pie crust-lined pan.
3. Generously prick crust with fork.
4. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

Filling

1. In small saucepan, combine sugar and cornstarch; blend well.
2. Stir in water, butter and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil for 1 minute.
3. Remove from heat.
4. Stir in lemon juice.
5. Pour into cooled crust.
6. Refrigerate for 1 hour.

Topping

1. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
2. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.
3. Refrigerate for 2 hours before serving.
4. Store in refrigerator.

Attribution

Recipe and photo used with permission from: Pillsbury