I am putting this pie recipe on this blog because it is quick to fix. However, be aware it does need to be refrigerated for around 8 hours before cutting to serve. That is why I have titled it a make-ahead pie. This is a recipe I got from Mr. Food many years ago.
1 cup heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons seedless raspberry jam
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest, plus extra for garnish
3/4 cup fresh raspberries, plus extra for garnish
1 (6-ounce) graham cracker pie crust
In a large bowl, beat cream until stiff peaks form. Fold in sweetened condensed milk, jam, lemon juice and zest until combined. Fold in raspberries then pour mixture into crust.
Cover and chill 8 hours, or overnight until firm. Garnish with extra raspberries and lemon zest. Add a mint sprig for color, if desired.
1 (14-ounce) can sweetened condensed milk
2 tablespoons seedless raspberry jam
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest, plus extra for garnish
3/4 cup fresh raspberries, plus extra for garnish
1 (6-ounce) graham cracker pie crust
In a large bowl, beat cream until stiff peaks form. Fold in sweetened condensed milk, jam, lemon juice and zest until combined. Fold in raspberries then pour mixture into crust.
Cover and chill 8 hours, or overnight until firm. Garnish with extra raspberries and lemon zest. Add a mint sprig for color, if desired.
Note: Leftovers must be keep refrigerated.
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