Skip to main content New this month
Get the Allrecipes magazine

Lemon Raspberry Pie

Rated as 4 out of 5 Stars

"Here's an easy but elegant no-bake pie with layers of creamy lemon and fresh raspberries."
Added to shopping list. Go to shopping list.

Ingredients

3 h 15 m servings 246 cals
Original recipe yields 10 servings (10 slices)

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
  2. Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
  3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

Footnotes

  • Jazz It Up: Garnish with additional raspberries just before serving.

Nutrition Facts


Per Serving: 246 calories; 8.8 g fat; 38.7 g carbohydrates; 2.4 g protein; 4 mg cholesterol; 364 mg sodium. Full nutrition

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I used fresh whip cream instead of the cool whip. I found the pie easy to prepare and a refreshing dessert for the summer, just a tad bit boring though...

Good recipe. The picture doesn't match it though; there should be a layer of pudding underneath the raspberries along with the pudding-whipped cream mix on top of them. I used "Lite" whipped cre...