This easy-to-make Lemon Raspberry Cream Pie Recipe is a great idea for a fresh, tasty dessert, or to accompany a cup of coffee or tea!
The cream cheese and cream give it a rich flavour and a creamy texture.
This recipe uses a graham crumb crust, which you can make yourself, or buy ready-made (which is what I do for this recipe).
9" graham cracker pie crust (purchased or homemade graham cracker pie crust)
1/3 cup red raspberry jam
1 pkg. (250 g) brick cream cheese
1 pkg. (4 serving size) lemon instant pudding
1 cup cold milk
2 tsps. lemon juice
2 cups whipped topping (thawed) or whipping cream, whipped
1 cup fresh raspberries
Spoon the raspberry jam over the bottom of the crust.
In a large bowl, beat the cream cheese until well mixed.
Slowly (using lowest speed of mixer) add the dry pudding mix, the milk, and the lemon to the above mixture, until well blended.
Using a spatula, gently stir in 1 cup of the whipped topping, and pour over the jam.
Top with the remaining 1 cup whipped topping and the raspberries.
Refrigerate for 4 hours or until firm.
Serve this pie cold.
Store the leftover pie in the refrigerator.
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