Raspberry Lemonade Pie
Bree Hester
Created Apr 9, 2012
For a light, fluffy dessert that brings out the flavor of summer, you have to make this pie.
Raspberry Lemonade Pie
- Prep Time 50 min
- Total 2 hr 50 min
- Ingredients 7
- Servings 8
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 1/2 cups whipping cream
- 2/3 cup sugar
- 2 teaspoons vanilla
- 1 package (8 oz) cream cheese, softened
- 3/4 cup raspberry lemonade concentrate, thawed
- Pink food color, if desired
Instructions
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Step1Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
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Step2In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add sugar and vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
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Step3In same large bowl, beat cream cheese until smooth. Add lemonade, beating until well mixed. Add food color to desired color.
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Step4Fold half of the whipped cream mixture gently into the cream cheese mixture. Spread in pie crust. Top with remaining whipped cream.
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Step5Refrigerate 2 hours before serving.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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