How to make it

  • In a small saucepan, combine the raspberries and cornstarch; cook and stir until thickened and clear. Cool for 10 minutes. Chill thoroughly, about 20 minutes.
  • In a large bowl, combine Eagle Brand, ReaLemon and food colloring (if desired). Fold in the whipping cream.
  • Spread one third of the lemon mixture into the prepared pastry shell; top wht raspberry mixture, then remaining lemon mixture.
  • Chill thoroughly
  • Garnish as desires ( a few berry paired in spont on the top works for me)
  • Serve chilled.

Reviews & Comments 3

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    " It was excellent "
    ozsmom ate it and said...
    Looks fantastic. 5 forks from me!
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    " It was excellent "
    minitindel ate it and said...
    yummy again loving these pies

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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic great recipe quick simple delicous high5
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