Lemon Raspberry Ribbon Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a Classic Eagle Brand pie. If you've never seen a ribbon pie before, bake this one and see for yourself. These make good summertime desserts and they're cooooool. Ingredients:
1 9-inch baked pastry shell |
1 10 oz package frozen red raspberries, thawed |
1 tb cornstarch |
1 14 oz can eagle brand sweetened condensed milk |
(do not attempt to substitute evaporated milk) |
1/2 cup realemon lemon juice |
yellow food coloring (optional) |
2 cups whipping cream, stiffly whipped |
Directions:
1. In a small saucepan, combine the raspberries and cornstarch; cook and stir until thickened and clear. Cool for 10 minutes. Chill thoroughly, about 20 minutes.
2. In a large bowl, combine Eagle Brand, ReaLemon and food colloring (if desired). Fold in the whipping cream.
3. Spread one third of the lemon mixture into the prepared pastry shell; top wht raspberry mixture, then remaining lemon mixture.
4. Chill thoroughly
5. Garnish as desires ( a few berry paired in spont on the top works for me)
6. Serve chilled.
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