Lemon Raspberry Ribbon Pie
Lemon Raspberry Ribbon Pie is an moderately easy dinner. Made with 1 (9-inch) baked pastry shell, 1 (10 oz.) pkg. frozen red raspberries, thawed, 1 tbsp. cornstarch, 1 (14 oz.) can eagle brand sweetened condensed milk (not evaporated milk) and 1/2 c. realemon lemon juice from concentrate, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
Cool 10 minutes.
Chill thoroughly, about 20 minutes.
In large bowl, combine Eagle Brand, ReaLemon brand and food coloring, if desired.
Fold in whipped cream.
Spread 1/3 lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
Chill thoroughly.
Garnish as desired.
Refrigerate leftovers.
Makes 1 (9-inch) pie.
Preparation time
1 hour.
Total time
3 hours.
π· Perfect Pairings
Complete your meal with these
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