Raspberry Lemon Cream Pie Recipes

RASPBERRY-LEMON PIE

Steps:

• Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
• Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
• Refrigerate 4 hours or until firm.

CREAMY LEMON RASPBERRY PIE

Steps:

• Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
• Beat cream cheese in a large mixing bowl until creamy.
• Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
• Fold in half the whipped topping.
• Spoon mixture into crust and top with remaining whipped topping.
• Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

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.

CREAMY LEMON RASPBERRY PIE RECIPE - (2.8/5)

Steps:

• SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. REFRIGERATE for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

RASPBERRY LEMONADE FREEZER PIE

Steps:

• For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
• For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
• Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
• Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
• To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
• Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
• In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
• Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

RASPBERRY-LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
• Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
• In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

LEMON-RASPBERRY RIBBON PIE

Steps:

• In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

LEMON PIE WITH FRESH RASPBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.
• Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.
• Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.
• Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.
• Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.

RASPBERRY LEMONADE PIE

Steps:

• Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
• Stir in COOL WHIP and berries. Pour into crusts.
• Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

CONTEST-WINNING RASPBERRY CREAM PIE

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

RASPBERRY-TOPPED LEMON PIE

Steps:

• Preheat oven to 350 deg.
• In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
• In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
• Pour over crust; bake 8 minutes.
• Spoon raspberry mixture over top.
• Chill 4 hours.
• Spread with whipped topping.
• Garnish as desired.
• Refrigerate leftovers.

RASPBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

CREAM CHEESE RASPBERRY LEMONADE PIE

Steps:

• Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.

FROZEN RASPBERRY LEMONADE PIE RECIPE

Steps:

• Heat oven to 350 degrees.
• Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
• In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
• In a food processor blend the raspberries and sugar together until smooth.
• Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
• Cove the pie pan with foil and freeze for about 3 hours.
• Thaw slightly before serving.
• (You will have a little lemon filling left over after filling your pie crust)

EASY RASPBERRY-LEMON PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.