Raspberry-Lemon Pie
Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
raspberries
frozen, in sauce |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ½ | cup |
lemon juice
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
raspberries
frozen, in sauce |
*
|
| 15 | ml |
cornstarch
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 118 | ml |
lemon juice
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1 | x |
whipped topping, prepared
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In small saucepan combine berries and cornstarch; cook and stir until mixture thickens and is clear.
In a separate bowl, beat egg yolks; stir in condensed milk and lemon juice.
Pour into crust and bake 8 min.
Spoon raspberry mixture over evenly. Chill 4 hrs or until set.
Spread whipped topping over top.
