Creamy Raspberry Lime Layer Pie Monday, November 17, 2008

Ingredients

JENNIFER HUGHES Pillsbury Refrigerated Pie Crust Winner
Tennessee Valley Fair September 2008

1 pkg Pillsbury Refrigerated Pie Crusts
8 oz cream cheese softened, divided
1 (14 oz) can sweetened condensed milk, divided
Zest of 1 lime
1/3 cup lime juice
2 drops green food coloring
1 (8 oz) container whipped topping, divided
1 env unflavored gelatin, divided
4 TBSP boiling water, divided
3 tsp raspberry extract
1 (12 oz) pkg frozen raspberries, slightly thawed
12 oz fresh raspberries
Lime slices (optional)

Directions

Preheat oven to 425 deg. Place one crust in bottom of 9-inch pie plate and crimp edges. Prick bottom and sides with fork. Bake for 10 minutes or until edges and bottom are golden. Set aside. Cut out a circle the diameter of the inside of the pie plus 1/2-inch with the second pie crust. Prick with fork and bake 8 minutes. Set aside. In mixer, beat 4 oz of softened cream cheese until smooth. Add 1/3 cup sweetened condensed milk and mix until smooth. Add lime zest, lime juice, food coloring, and one cup whipped topping. Blend until smooth. In small bowl or cup, mix 1 tsp gelatin with two TBSP boiling water until dissolved. Add to lime filling while mixing. Pour in bottom of pie crust. Place in refrigerator. In mixer beat 4 oz of cream cheese until smooth. Add remainder of sweetened condensed milk and mix until smooth. Add remainder of whipped topping and raspberry extract and mix until combined well. In small bowl or cup, mix remaining gelatin from envelope with two TBSP boiling water until dissolved. Pour in filling while mixing. Add slightly thawed frozen raspberries and blend on low speed (or with wooden spoon by hand) until well incorporated. Place curst crust on top of lime layer. Pour raspberry filling on top of crust. Refrigerate at least one hour. Scatter fresh raspberries on top. Garnish with lime slices.
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