Best 8 Lemon Raspberry Swirl Pie Recipes
Indulge in the delectable symphony of sweet and tart flavors with our ultimate guide to baking a tantalizing lemon raspberry swirl pie. From selecting the ripest berries to mastering the perfect balance of tangy lemon curd and creamy vanilla filling, we'll unveil the secrets to crafting this delightful dessert. Prepare to embark on a culinary journey that will leave your taste buds captivated with every bite.
Here are our top 8 tried and tested recipes!
ZESTY LEMON-RASPBERRY SWIRL PIE
When lemon and raspberry flavors swirl together, the result is a creamy pie like no other. Best of all, you don't even need the oven to make this dessert.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened.
- Beat yogurt and dressing in medium bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP.
- Pour into crust. Drizzle with preserves; cut through COOL WHIP mixture with knife several times for marble effect. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 25 g, Protein 3 g
LEMON RASPBERRY SWIRL PIE
The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.
Provided by MEG3
Categories Desserts Pies No-Bake Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
- In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g
RASPBERRY LEMON PIE
Make and share this Raspberry Lemon Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar and cornstarch.
- Now add milk, egg yolks, butter and lemon peel.
- Cook and keep stirring while you do so over medium heat until it has thickened.
- Continue to cook for 2-3 minutes more.
- Remove from heat and stir in lemon juice.
- Now refrigerate until cool.
- Stir in sour cream.
- Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
- Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!
Nutrition Facts : Calories 493.6, Fat 27.9, SaturatedFat 14.5, Cholesterol 184.8, Sodium 189.2, Carbohydrate 56.8, Fiber 1.7, Sugar 35.6, Protein 6
RASPBERRY SWIRL CHEESECAKE PIE
I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!
Provided by Little Bee
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
- Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
- Pour half the batter into the crust.
- Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
- Spoon half the preserves over batter.
- Pour remaining batter on top.
- Using a knife, swirl remaining preserves into a decorative pattern.
- Bake at 300°F for 55 minutes.
- Cool.
- Refrigerate leftovers.
LEMON RASPBERRY SWIRL PIE
The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.
Provided by Elaine Gossett
Categories No-Bake Pies
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
- In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g
LEMON-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
RASPBERRY SWIRL CHEESECAKE PIE
Number Of Ingredients 6
Steps:
- 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of the lemon juice. Add egg, beating until just combined.2. Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.4. Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.5. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds
Nutrition Facts : Nutritional Facts Serves
FROZEN RASPBERRY LEMONADE PIE RECIPE
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
- In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
- In a food processor blend the raspberries and sugar together until smooth.
- Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
- Cove the pie pan with foil and freeze for about 3 hours.
- Thaw slightly before serving.
- (You will have a little lemon filling left over after filling your pie crust)
Tips:
- Use a sharp knife to slice the lemons and raspberries. This will help to prevent them from tearing or bruising.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- Be careful not to overmix the dough. Overmixing will make the dough tough.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with.
- When rolling out the dough, use a floured surface to prevent it from sticking.
- If the dough is too sticky, add a little more flour.
- Don't fill the pie crust too full. The filling will expand as it bakes.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving. This will help the filling to set.
Conclusion:
Lemon Raspberry Swirl Pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of tart lemons and sweet raspberries is simply irresistible. This pie is also relatively easy to make, so it's a great option for bakers of all skill levels. Whether you're serving it to guests or enjoying it yourself, Lemon Raspberry Swirl Pie is sure to be a hit.
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