Because I love lemon. And raspberries. And pie. AND…I don’t know about you, but this time of year, I always need quick, bright, make ahead desserts for summer entertaining. This one can’t be beat! The crust itself is fantastic!
This recipe makes one 9″ pie. I used a tart pan but a pie plate will work too. As you can see, this recipe can easily be doubled to make two pies.
1 (7 oz) package of shortbread cookies (I used Pepperidge Farm Chessman)
1 stick of butter, melted
1 (8 oz) package of cream cheese, softened
½ a (8 oz) tub of Cool Whip, slightly defrosted
½ a (14 oz) can of sweetened condensed milk
the zest and juice of one lemon
1 cup of fresh raspberries
Preheat your oven to 350 degrees.
Lightly spray a pie plate with cooking spray. Set aside.
In your food processor, pulse together your shortbread cookies and melted butter until combined. Spread this mixture across the bottom and up the sides of your pie plate until covered. Pop it in the oven and bake 7 to 8 minutes. Remove from oven and cool completely before filling.
To make the filling, beat with an electric mixer your cream cheese, Cool Whip and sweetened condensed milk. Beat in the zest and juice (hopefully 2 to 3 tablespoons of each) of your lemon and then lightly beat your raspberries into the mix. Do not over beat.
Pour this filling into your cooled pie crust, cover and refrigerate at least four hours before slicing and serving.
A little piece of pie for the patio weather.