Raspberry-Topped Lemon Pie

Ingredients: 4 teaspoon cornstarch 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 (12 oz.) package frozen raspberries, thawed 1 (8 oz.) container frozen whipped topping, thawed 3 large egg yolks 1/2 cup lemon juice 1 (6 oz.) prepared graham cracker pie crust

Raspberry-Topped Lemon Pie

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Prep: 20Min.

Cook: 30Min.

Yield: 8 servings

Calories: 350/serv


Serving Size 1 slice, 1/8 of pie
Calories Per Serving 350
Total Fat 14g
Calories From Fat 120g
Saturated Fat 6g
Trans Fat 2.5g
Cholesterol 80mg
Sodium 150mg
Carbohydrates 50g
Dietary Fiber 1g
Sugar 39g
Protein 6g
Percent Daily Value*: Vitamin A 6%, Calcium 15%, Vitamin C 15%, Iron 4%.

Customer Review

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Donna Gylywoychuk

- November 01,2018
easy to make.. looked great.. tasted wonderful.. a mix of sweet but tart.. just what i wanted.. however.. would suggest serving only half of what is shown in the picture..