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Mar 26, 2013

Lemon Raspberry Ribbon Pie | Country Cooking Recipes

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Lemon Raspberry Ribbon Pie


  • 1 (12 oz.) package frozen red raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup lemon juice
  • Yellow food coloring
  • 1 cup heavy cream, stiffly whipped
  • 1 (9-inch) baked pie crust


  • COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
  • COMBINE sweetened condensed milk, lemon juice and food coloring, if desired, in large bowl. Fold in whipped cream. Spread one-third lemon mixture in prepared pie crust; top with raspberry mixture, then remaining two-thirds lemon mixture. Chill thoroughly. Garnish as desired.