Lemon-Raspberry Pie
A luscious lemon-raspberry pie combining tangy lemon custard and sweet raspberry topping, perfect for summer gatherings or special occasions with fresh, vibrant flavors.
Ingredients
Instructions
- In a small saucepan, combine raspberries and cornstarch.
- Cook and stir until thickened and clear.
- Cool for 10 minutes.
- Chill thoroughly for about 20 minutes.
- In a large bowl, combine Eagle Brand sweetened condensed milk and lemon juice.
- Fold in whipped cream.
- Spread one-third of the lemon mixture into the baked pie shell.
- Top with the raspberry mixture, then add the remaining lemon mixture on top.
- Chill thoroughly before serving.
Tips & Substitutions
For a thicker raspberry layer, increase the cornstarch slightly, or use fresh raspberries if they are in season. If you want a sweeter pie, consider adding a bit of sugar to the raspberry mixture. You can substitute the whipping cream with a non-dairy alternative for a lighter version. To enhance the flavor, add a teaspoon of lemon zest to the lemon mixture.
Serving Suggestions
This Lemon-Raspberry Pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside fresh fruit or a light salad, like No-Fat Super Carrot Raisin Salad, for a refreshing contrast. It’s also a delightful dish for summer gatherings or holiday celebrations.
Storage & Reheating
Store any leftovers in the refrigerator covered with plastic wrap or in an airtight container. The pie is best enjoyed within 2-3 days. If you need to reheat, allow it to come to room temperature before serving, as microwaving can alter the texture of the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Raspberry Pie contains roughly 336 calories, with 4g protein, 29g carbohydrates, and 23g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, you can substitute fresh raspberries for frozen ones. Just make sure they are ripe and juicy for the best flavor. You may need to adjust the amount of cornstarch if using fresh as they can be juicier.
How can I make the pie more tangy?
To add more tanginess, increase the amount of lemon juice slightly, or add a bit of lemon zest for an extra burst of flavor. You can also consider using a tart variety of lemon for a more pronounced taste.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just ensure it is well covered in the refrigerator to maintain freshness. This also allows the flavors to meld beautifully before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).