Lemon Raspberry No Bake Pie Recipes

EASY LEMON RASPBERRY PIE (NO BAKE)

Steps:

• Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
• Gently stir in 1 cup of Cool Whip.
• Spoon into crust.
• Top with remaining 1 cup Cool Whip.
• Refrigerate 4 hours or until firm.
• Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.

CREAMY LEMON RASPBERRY PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
• Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
• Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
• In a large mixing bowl, beat cream cheese until fluffy. Add Cool Whip, sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until smooth. Add smashed raspberries and gently fold in with a spoon.
• Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
• Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.

NO-BAKE RASPBERRY PIE

Steps:

• Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
• Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
• Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.