Lemon Raspberry Pie
8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes
Crust
1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
1 teaspoon flour
2 tablespoons finely chopped pecans
Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons 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 teaspoon lemon extract
1 8-ounce carton frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels Mint sprigs, if desired
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. Refrigerate 2 hours before serving. Store in refrigerator.