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Classic Lemon Raspberry Ribbon Pie

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“From a Borden's recipe booklet dated 1993. I have not made this recipe (sorry as I usually only post ones I've made) but it looks very appetizing. This is one of my planned recipes for the 4th of July celebration.”
READY IN:
3hrs
SERVES:
10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes.
  2. Chill thoroughly about 20 minutes in the refrigerator.
  3. In a large bowl, combine the sweetened condensed milk, lemon juice. Fold in the pre-whipped whipping cream.
  4. Spread one-third of the lemon misture into the prepared pastry shell.
  5. Top with raspberry mixture then remaining lemon mixture.
  6. Chill thoroughly.
  7. Garnish with fresh raspberries and/or lemon rind curls if desired.
  8. Make sure to refrigerate any leftovers.

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