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Raspberry Lime Pie

—Jane Zempel, Midland, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lime juice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Red food coloring, optional
  • 1 cup fresh raspberries
  • 1 graham cracker crust (9 inches)
  • Additional fresh raspberries and fresh mint, optional

Directions

  • In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 piece: 355 calories, 14g fat (9g saturated fat), 17mg cholesterol, 184mg sodium, 50g carbohydrate (42g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • germanycook
    Jun 5, 2014

    This is a very easy and yummy dessert - perfect for summer entertaining!I have always used lemon juice only because I never have lime juice, and it is so good - you can switch up the fruit you add, too :)

  • Kris Countryman
    Sep 25, 2008

    No comment left