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Lemon Raspberry Pie

Lemon Raspberry Pie






  1. Heat oven to 450 degrees F.
  2. 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. 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. 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
Preparation Time: 45 minutes
Total Time: 3 hours, 45 minutes

Recipe and photo credit: Pillsbury.

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