After baking my Lemon Pull-Apart Bread, I had a few lemons left over and thought lemon pie sounded good. Sometimes I have a very clear vision of what I want to make and other times -like this one – I just want a certain flavor and details are sketchy. You know what I mean? After several hours -yes, hours 😉 – of debate and sifting through recipes I finally decided that I was tired of looking – I wanted to bake something already! =) I glanced in the freezer and saw some frozen raspberries and just like that, I had to make Lemon Raspberry Pie. I have sort of a love-hate relationship with raspberries. I love their flavor. I hate their seeds and the hairy/furry(??) exterior of fresh raspberries ;). But I thought they’d be a perfect pair to my creamy, lemon layer and since I was planning on cooking them into a sauce their exterior wasn’t an issue and I was willing to overlook their seeds. However, you could easily run the raspberries through a sieve to remove some or all of the seeds if you so desire. This pie is super easy and delicious. You’ll see that I topped mine with a layer of whipped cream, but I really though it was better without – your choice. Enjoy!
Easy Lemon Raspberry Pie
1 9-inch graham cracker crust (store-bought or homemade)
1 can sweetened condensed milk
1/2 cup fresh lemon juice
zest of one lemon
1/3 cup sour cream (I used reduced fat)
1. Combine milk, lemon juice, zest, and sour cream in small bowl. Stir until combined. Pour into crust.
2. Bake at 350 for 8 minutes or until small bubbles appear around edges. Cool completely then top with raspberry topping.
Raspberry Topping
12 oz unsweetened raspberries, frozen and thawed
3/4 cup sugar
1 tbsp cornstarch
1. Combine raspberries, sugar, and cornstarch in saucepan over medium heat.
2. Bring to boil and cook until slightly thickened, about 5 minutes. Remove from heat and cool completely.
