Lemon-Raspberry Whipped Cream Pie

I’ve put a few recipes on here before. Things I saw online and thought they were worth sharing. So far, I haven’t personally made or eaten any of those. This is my first recipe post that I actually HAVE made (and eaten) myself. 🙂

I actually do like to cook. When I have the time and I’m not in a rush. I haven’t been able to do much lately. It seems I’m always too busy.

I did have a little time this time home so I decided to make this pie. It’s one of my all time favorite desserts. It’s so fast and easy, and it’s SO good! 🙂

Sweet and creamy, with just the right amount of tangy lemon and raspberries.

It only takes a few minutes to make and it only has a few ingredients. It’s not my original recipe. I got it out of a magazine a long time ago. I think it might have been Womens Day.

Doesn’t this look delicious?

Lemon-Raspberry Whipped Cream Pie

Lemon-Raspberry Whipped Cream Pie

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Here’s the recipe I use…

1 tub (12 oz) frozen whipped topping (thawed)

1 can (14 oz) sweetened condensed milk

1 can (6 oz) frozen lemonade concentrate (thawed)

12 oz fresh raspberries (about 3 cups)

1 6-oz ready to fill graham cracker pie crust

options: 1/4 tsp liquid yellow food color, lemon twist and mint leaves for garnish

  1. Spoon 1/2 cup whipped topping into a decorating bag fitted with a star tip. Fold top of bag over and seal with a paper clip or tape. Refrigerate til needed. (I just used a plain old ziplock baggie with a corner cut off. It’ll look fancier if you do use the star tip (or spend more time fiddling with it). I didn’t really feel like bothering with all that. 😉
  2. Filling: Put condensed milk, food color (if using), and lemonade in a large bowl. Stir with a rubber spatula til completely blended. Add a large spoonful of whipped topping; stir until well combined. Fold in remaining topping.
  3. Set aside about 1 cup berries for garnish; gently fold remaining berries into the filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with foil or a pot (or the plastic top that comes with the pie crust) and refrigerate at least 6 hours.
  4. Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle. Garnish, as shown, with reserved berries. Lemon and mint go in the middle (if using).

All that’s easy enough. I never wait to add the garnish. I just put the berries and whipped cream on top as soon as I put it in the pie crust. I think next time I’ll make it even easier (and save a few calories too). Skip the pie crust altogether. I usually have a little extra and put it in any old lidded container. It might not look as pretty, but it tastes just as good. 🙂 

I’m pretty sure it would be just as good with some other ingredients, like trade the raspberries for blueberries? or maybe use limeade instead of lemonade with the berries? I think it would be easy and fun to experiment with this one. I have noticed that it is very forgiving (I have made it a few times without following the recipe exactly).

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