Double Lemon Raspberry Swirl Pie

4 Jan

If you can’t tell by how many pictures I took of this pie…it is one of my new favorites. I have had a tab open on my laptop for months with the recipe, taunting me, begging me to make it. But, I am the only pie eater at my house (the kids tap in here and there, but they never eat an entire slice – I of course step in and make sure nothing goes to waste ;)). This means that I need a very good reason to make pie. “What are you doing for Christmas Eve?” asked my parents. “Want to come over for dinner?”

“YES! Can I make pie?”

Raspberries and Lemon…just screams ‘Christmas,’ don’t they? I know, I know – slightly wrong season. But it turned out so very festive looking anyways! I love when food is pretty on top of tasting good. And oh, does this pie taste good!

photo 2

Ingredients

Raspberry Filling

1 package (10 oz) frozen raspberries in syrup, thawed
1 Tbsp sugar
1 Tbsp cornstarch
1 cup fresh raspberries

Lemon Filling

1 package (8 oz) cream cheese, softened
4 oz white chocolate baking bars, melted, cooled
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
1 cup whipping cream, whipped

Lemon Curd

4 egg yolks
2/3 cup sugar
3 Tbsp lemon juice
1/4 cup butter, softened
1 tsp grated lemon peel
Have ready, prepared pie crust.
In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.

photo 3

photo 4

Original recipe: http://www.pillsbury.com/recipes/double-lemon-raspberry-swirl-pie/7d929ada-ef52-4c66-a557-217df9ab72c7/?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Pillsbury&nicreatID4=Post

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2 Responses to “Double Lemon Raspberry Swirl Pie”

  1. Charisma January 6, 2014 at 5:51 pm #

    This looks so tasty! And I love the colours!

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