Lemon-Raspberry Pie
Lemon-Raspberry Pie is an moderately easy dinner. Made with 1 (9-inch) baked pie shell, 1 (10 oz.) pkg. frozen raspberries, thawed, 1 tbsp. cornstarch, 1 can eagle brand sweetened condensed milk and 1/2 c. lemon juice, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
In a small saucepan, combine raspberries and cornstarch.
Cook and stir until thickened and clear.
Cool 10 minutes.
Chill thoroughly, about 20 minutes.
In a large bowl, combine Eagle Brand milk and lemon juice.
Fold in whipped cream.
Spread 1/3 lemon mixture into pie shell.
Top with raspberry mixture, then remaining lemon mixture.
Chill thoroughly.
π· Perfect Pairings
Complete your meal with these
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