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Lemon Raspberry Pie

Lemon Raspberry Pie



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


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


  • 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

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  1. Heat oven to 450 degrees F.
  2. Crust: Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
  3. Press pecans into bottom of pie crust-lined pan.
  4. Generously prick crust with fork.
  5. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  6. Filling: In small saucepan, combine sugar and cornstarch; blend well.
  7. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute.
  8. Remove from heat.
  9. Stir in lemon juice.
  10. Pour into cooled crust.
  11. Refrigerate for 1 hour.
  12. Topping: In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
  13. 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.
  14. Refrigerate for 2 hours before serving.
  15. Store in refrigerator.

Serves 8 | Prep Time: 45 min

Recipe and photo credit (used with permission): Pillsbury