Desserts

Raspberry Lemonade Pie

Lori Vachon
July 03, 2013
4

Want a fun, summery dessert that won’t leave you slaving in the kitchen all day? This pie is so easy, yet so yummy, like a glass of lemonade in pie form. Absolutely perfect for BBQ’s or Sunday dinner! If you want to save time and use a store bought graham cracker crust, I would divide filling between 2 crusts as they are a tad smaller than the size of my pie pan. You can also mix it up with regular lemonade, pink lemonade, various other berries, experiment & see what delicious combos you co

8
Crust:
8 whole graham crackers, crushed
6 T butter, melted
Filling:
1 14 oz can Eagle Brand Sweetened Condensed Milk
1 8 oz tub non-dairy whipped topping
1 12 oz can frozen raspberry (or any flavor) lemonade, thawed
1 T lemon juice (only if you want it more tart)
4 drops red food color (optional)
Garnish:
Whipped cream
Fresh raspberries
Preheat oven to 300º degrees Mix together graham cracker crumbs & melted butter, pat down into bottom of greased pie pan. Bake 10 minutes & cool throughly.
See the full directions on my site
Nutritions

Calories
578

Sodium
188mg
7% DV

Fat
13g
21% DV

Protein
4g
8% DV

Carbs
115g
39% DV

Fiber
1g
7% DV