Lemonade Pudding Pie in Biscotti Crust |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 10 |
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Ingredients:
1 (5.7-ounce) package biscotti |
2 tablespoons butter, melted 2/3 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
1 1/2 cups 1% low-fat milk |
1 large egg, beaten |
1/2 cup frozen lemonade concentrate, thawed |
1 tablespoon butter, melted |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
1 cup raspberries |
Directions:
1. Preheat oven to 375°.
2. Pulse biscotti in food processor 10 times or until crumbly. Add butter through food chute; pulse 5 times or just until crumbs are moist. Set aside 2 teaspoons crumb mixture. Press remaining crumb mixture into a 9-inch pie plate.
3. Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack.
4. Stir together sugar, cornstarch, and salt in a medium saucepan; add milk. Bring to a boil over medium-high heat and cook 1 minute, stirring constantly with a whisk. Remove from heat. Gradually stir about one-fourth of hot mixture into egg; add mixture into remaining hot mixture, stirring constantly. Cook over low heat 3 minutes. Remove from heat; stir in lemonade concentrate and butter. Place pan in a large bowl of ice water. Cool pudding to room temperature (about 5 minutes), stirring often with a whisk.
5. Pour pudding into prepared crust. Press plastic wrap over filling. Chill 8 hours or until thoroughly chilled.
6. Before serving, spread whipped topping over filling. Sprinkle reserved crumbs over topping and garnish with raspberries.
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