Classic Lemon Raspberry Ribbon Pie
"From a Borden's recipe booklet dated 1993. I have not made this recipe (sorry as I usually only post ones I've made) but it looks very appetizing. This is one of my planned recipes for the 4th of July celebration."
- Ready In:
- 3hrs
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 10
ingredients
- 1 (9 inch) baked pastry shells
- 1 (10 ounce) bag frozen red raspberries, thawed
- 1 tablespoon cornstarch
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1⁄2 cup lemon juice
- 2 cups whipping cream, stiffly whipped
directions
- In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes.
- Chill thoroughly about 20 minutes in the refrigerator.
- In a large bowl, combine the sweetened condensed milk, lemon juice. Fold in the pre-whipped whipping cream.
- Spread one-third of the lemon misture into the prepared pastry shell.
- Top with raspberry mixture then remaining lemon mixture.
- Chill thoroughly.
- Garnish with fresh raspberries and/or lemon rind curls if desired.
- Make sure to refrigerate any leftovers.
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RECIPE SUBMITTED BY
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