You may also like
Categories:
pastry shell frozen red raspberries cornstarch condensed milk lemon juice from concentrate yellow food coloring whipping cream
Viewed: 18 - Published at: 2 years agoIngredients
- 1 (9-inch) baked pastry shell
- 1 (10 oz.) pkg. frozen red raspberries, thawed
- 1 Tbsp. cornstarch
- 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
- 1/2 c. ReaLemon lemon juice from concentrate
- yellow food coloring (optional)
- 2 c. whipping cream, stiffly whipped (1 pt.)
Method
- In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
- Cool 10 minutes.
- Chill thoroughly, about 20 minutes.
- In large bowl, combine Eagle Brand, ReaLemon brand and food coloring, if desired.
- Fold in whipped cream.
- Spread 1/3 lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
- Chill thoroughly.
- Garnish as desired.
- Refrigerate leftovers.
- Makes 1 (9-inch) pie.
- Preparation time:
- 1 hour.
- Total time:
- 3 hours.
