Classic Lemon Raspberry Ribbon Pie |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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From a Borden's recipe booklet dated 1993. I have not made this recipe (sorry as I usually only post ones I've made) but it looks very appetizing. This is one of my planned recipes for the 4th of July celebration. Ingredients:
1 (9 inch) baked pastry shells |
1 (10 ounce) bag frozen red raspberries, thawed |
1 tablespoon cornstarch |
1 (14 ounce) can sweetened condensed milk (not evaporated milk) |
1/2 cup lemon juice |
2 cups whipping cream, stiffly whipped |
Directions:
1. In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes.
2. Chill thoroughly about 20 minutes in the refrigerator.
3. In a large bowl, combine the sweetened condensed milk, lemon juice. Fold in the pre-whipped whipping cream.
4. Spread one-third of the lemon misture into the prepared pastry shell.
5. Top with raspberry mixture then remaining lemon mixture.
6. Chill thoroughly.
7. Garnish with fresh raspberries and/or lemon rind curls if desired.
8. Make sure to refrigerate any leftovers.
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