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Lemon Raspberry Cream Pie
Lemon Raspberry Cream Pie
Emily Hutchinson whips up a recipe that is light, delicious, easy to make and perfect for summer. This lemon raspberry cream pie is sure to be a crowd pleaser.
Lemon Raspberry Cream Pie
Emily Hutchinson
Yield: Serves 12
Ingredients (Crust):
2 cups graham cracker crumbs
1/3 cup granulated sugar
1⁄2 cup melted salted sweet cream butter
Ingredients (Raspberry Topping):
2 cups frozen raspberries
1/3 to 1⁄2 cup granulated sugar
Ingredients (Filling):
1 8oz block of cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream, cold
1 3.4oz box of lemon instant pudding mix 1 8oz tub Cool Whip topping
Fresh raspberries for crown topping
Directions:
1. Preheat oven to 350 degrees. Crush graham crackers into coarse sand and put into a medium bowl, add sugar and mix. In a small bowl, melt butter. Add melted butter to graham cracker crumbs and mix. Press into the bottom of a 9inch pan. Bake on middle rack for 5 minutes and then let cool completely.
2. In a medium pot, add frozen raspberries and sugar. Mix and heat on the stovetop until it cooks and bubbles on the sides, two or three minutes; then remove from heat and let cool completely.
3. In a large bowl, cream together cream cheese and powdered sugar with a hand mixer. Use whisk attachment for stand mixer. Add in a little bit of heavy whipping cream and mix, then continue to add the rest of the cream; slowly mixing in between. Add in lemon pudding and mix for two minutes. Add half of the lemon filling to the bottom of the crust. Smooth evenly.
4. Take half of the Cool Whip and mix it together with the remaining filling in the bowl. Add that to the pie and smooth.
5. Top with fresh raspberries on the border of the pie for a crown. Spoon raspberry sauce in the center evenly. Chill and serve.
xx Em
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