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    You are in: Home / Recipes / Raspberry Lemon Blender Pie Recipe
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    Raspberry Lemon Blender Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Montana Heart Song's Note:

    The fruit is blended. Then it can be frozen into cubes and thawed for future pies. It is quick easy and tastes good for those hot summer days.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put lemon pieces including rind in blender and the raspberries. Puree. Take out of blender and add beaten eggs, sugar, butter, vanilla and evaporated milk and flour. Whisk so the flour and all is blended.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Put pie crust in deep dish pie pan.
    4. 4
      Prick unbaked pie shell and bake 8 minutes.
    5. 5
      Take out pour in filling.
    6. 6
      Wrap foil around outside edges of crust.
    7. 7
      Bake 50 minutes until top is nicely browned and filling set. Place a knife in the middle to see if it comes out clean. If so, the filling in the middle is done.
    8. 8
      Note: This is a good recipe to use up all of the lemons, blend freeze in cubes and put in plastic bags.

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    Ratings & Reviews:

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    Nutritional Facts for Raspberry Lemon Blender Pie

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 309.8
     
    Calories from Fat 82
    26%
    Total Fat 9.2 g
    14%
    Saturated Fat 4.8 g
    24%
    Cholesterol 123.2 mg
    41%
    Sodium 85.2 mg
    3%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 3.7 g
    14%
    Sugars 46.0 g
    184%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    fresh lemon

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