Raspberry Lemon Pie

Raspberry Lemon Pie Recipe


1 pkg (7.5 oz) Southern Gourmet Lemon Pie Filling Mix

2 egg yolks

2 1/3 cups water

1 Tbsp butter

1 cup seedless raspberry jam plus ¼ cup of jam for drizzle

1 9-inch prepared graham cracker pie crust

2 cups whipped topping

fresh raspberries (optional)

raspberry jam, warmed (optional)


  1. Prepare pie filling according to package directions stopping after adding butter.
  2. Allow pie filling to cool to room temperature.
  3. Spread raspberry jam into bottom of prepared pie shell.
  4. Pour cooled lemon pie filling into pie shell.
  5. Refrigerate until set, (about 3 hour).
  6. Top with whipped topping. Drizzle with raspberry jam and garnish with fresh raspberries.  Refrigerate until served.

Yield 8 servings.

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