Lemon Raspberry Ribbon Pie
Lemon Raspberry Ribbon Pie is an moderately easy dinner. Made with 1 (9-inch) baked pie shell, 1 (10 oz.) pkg. frozen red raspberries, thawed, 1 tbsp. cornstarch, 1 (14 oz.) can sweetened condensed milk and 1/2 c. lemon juice, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
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 milk, lemon juice and food coloring, if desired.
Fold in whipped cream. Spread 1/3 lemon mixture into pie shell. Top with raspberry mixture, then remaining lemon mixture. Chill thoroughly. Refrigerate leftovers.
π· Perfect Pairings
Complete your meal with these
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