Creamy Lemon Raspberry Pie

Creamy Lemon Raspberry Pie

Prep:
10 mins
Level:
Easy
Cooling:
120 mins
Yields:
8 servings

This pie features fresh raspberries, whipped topping and lemon zest for a refreshing flavor.

Ingredients

  • 1/4 cup seedless red raspberry jam
  • 1 prepared 9-inch (6 oz.) shortbread crumb crust
  • 1/2 pint (about 1 cup) fresh red raspberries, divided
  • 4 ozs. cream cheese, softened
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
  • Grated peel of 1 lemon
  • 1 container (8 oz.) frozen whipped topping, thawed, divided
  • Additional grated lemon peel (optional)

Directions

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 420
  • Calories from Fat 160

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 18g 28%
  • Saturated Fat 11g 56%
  • Cholesterol 30mg 10%
  • Sodium 510mg 21%
  • Carbohydrates 57g 19%
  • Dietary Fiber 1g 4%
  • Sugars 20g
  • Protein 5g
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 2%

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