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
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
- 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.
- 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.
- 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.
- 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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