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Lemon Raspberry Ribbon Pie

Ingredients

  • 1 (9-inch) baked pastry shell
  • 1 (10-ounce) pkg frozen red raspberries, thawed
  • 1 Tbl. cornstarch
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 2 cups whipping cream, stiffly whipped
  1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
  2. In large bowl combine condensed milk, lemon juice. Fold in whipped cream.
  3. Spread one-third lemon mixture into pie shell; top with raspberry mixture then add remaining lemon mixture.
  4. Chill thoroughly

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