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Lemon Raspberry Pie

Servings 8
Prep Time 27 minutes
Total Time 3 hours 19 minutes

Ingredients

Crust

  • 1 box Pillsbury refrigerated pie crust 14.1 ounces
  • 1 tsp flour
  • 2 tbsp finely chopped pecans

Filling

  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1/2 cup water
  • 2 tbsp margarine or 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 tsp lemon extract
  • 1 8- ounce carton frozen whipped topping thawed
  • 1 tbsp milk
  • 3 cups fresh raspberries or frozen raspberries without syrup thawed, dried on paper towels
  • Mint sprigs if desired

Instructions

  • Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  • In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  • In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. 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.

Notes

Refrigerate 2 hours before serving. Store in refrigerator.