Recipe
Dessert
Raspberry-Lemon Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 egg yolks | ||
| 1 (14 oz) can fat-free sweetened condensed milk | ||
| ½ c. lemon juice | ||
| 1 tsp. raspberry extract | ||
| 1 (9-inch) graham cracker pie crust | ||
| 1 (8 oz) container frozen light whipped topping, thawed | ||
| 1 (6 oz) pkg Driscoll organic raspberries |
Directions
- Preheat oven to 325 degrees. Stir together egg yolks, condensed milk, lemon juice and raspberry extract in a bowl.
- Pour into crust and bake 30 minutes. Cool.
- Refrigerate 4 hours or overnight. Top with whipped topping and raspberries.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 85 mg
- Sodium: 140mg
- Total Carbohydrates: 58g
- Protein: 6g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 15%