Classic Lemon Raspberry Ribbon Pie

1. 1

   In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.

2. 2

   Cool 10 minutes.

3. 3

   Chill thoroughly about 20 minutes in the refrigerator.

4. 4

   In a large bowl, combine the sweetened condensed milk, lemon juice.

5. 5

   Fold in the pre-whipped whipping cream.

6. 6

   Spread one-third of the lemon misture into the prepared pastry shell.

7. 7

   Top with raspberry mixture then remaining lemon mixture.

8. 8

   Chill thoroughly.

9. 9

   Garnish with fresh raspberries and/or lemon rind curls if desired.

10. 10

    Make sure to refrigerate any leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.