Lemon Raspberry Ribbon Pie

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1 (12 oz.) package frozen red raspberries, thawed

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1 tablespoon cornstarch

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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1/2 cup lemon juice

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yellow food coloring

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1 cup heavy cream, stiffly whipped

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1 (9-inch) baked pie crust

NUTRITION INFORMATION

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 460
Total Fat 22g
Calories From Fat 200g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 60mg
Sodium 170mg
Carbohydrates 59g
Dietary Fiber 2g
Sugar 43g
Protein 8g
Percent Daily Value*: Vitamin A 10%, Calcium 20%, Vitamin C 20%, Iron 4%.

Instructions

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COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.

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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.

NUTRITION INFORMATION

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 460
Total Fat 22g
Calories From Fat 200g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 60mg
Sodium 170mg
Carbohydrates 59g
Dietary Fiber 2g
Sugar 43g
Protein 8g
Percent Daily Value*: Vitamin A 10%, Calcium 20%, Vitamin C 20%, Iron 4%.

Lemon Raspberry Ribbon Pie

Lemon Raspberry Ribbon Pie

Ingredients

Instructions

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