Sunday, April 9, 2017

Raspberry Lemon Cream Pie

This is a nice, light Springtime dessert that is perfect for Easter Sunday dinner.  I had a box of Girl Scout Trefoils that I used to make the crust but any shortbread cookie will work.  Who can say no when a sweet Girl Scout asks if you want to buy cookies?  I took 2 boxes to work to giveaway and this was the only one that I kept at home.  




Raspberry Lemon Cream Pie

Crust -

9 oz Trefoils or any shortbread cookie
4 oz butter, melted

Crush the shortbread cookies in a food processor or in a large Ziploc bag and use a rolling pin or meat tenderizer to smash.  Press evenly into a ungreased pie pan.  Bake for 10 minutes at 350°.  Allow to cool.

Filling -

12 oz fresh raspberries
1/4 cup sugar

Mash together with a fork and allow to sit for 20 minutes.

1 cup plain yogurt
1 pkg instant lemon pudding
1 cup whipping cream
1 tbsp lemon juice

Whip together yogurt and pudding.  Add in lemon juice and whipping cream.  Beat until it thickens.  Pour filling into your pie crust.  Place in the freezer until 30 minutes before you wish to serve.  Top with a dollop of whipped cream and a fresh berry or two.