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8 servings Prep time: 45 minutes Start to finish: 3 hours 45 minutes Crust 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box 1 teaspoon flour 2 tablespoons finely chopped pecans Filling 1/2 cup sugar 2 tablespoons cornstarch 1/2 cup water 2 tablespoons margarine or butter 1 egg yolk, beaten 1/4 to 1/3 cup lemon juice Topping 2 3-ounce packages cream cheese, softened 1/4 cup powdered sugar 1/2 teaspoon lemon extract 1 8-ounce carton frozen whipped topping, thawed 1 tablespoon milk 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels Mint sprigs, if desired

Heat oven to 450-degrees F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9-11 minutes or until light golden brown. Cool completely. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil one minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate one hour. In bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve four raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.