Lemon Chiffon Pie With RaspberriesINGREDIENTSOne (1) Ready to Bake Pie Crust 1/3 cup Natural Directions Organic Raspberry Preserves, heated Two (2) 14 oz. cans Sweetened Condensed Milk 2 cups Sour Cream 7 T. Lemonade Mix, powdered and sweetened 4 drops Yellow Food Coloring One (1) 8 oz. container Frozen Whipped Topping, thawed 2 cups Natural Directions Organic Frozen Raspberries, plus additional for garnish DIRECTIONS Prepare pie crust according to directions on package for one unfilled pie crust. Brush bottom and sides of baked piecrust with heated raspberry preserves. Spread frozen raspberries over the bottom of the crust. Using a mixer, combine the condensed milk, sour cream, lemonade mix and food coloring. Gently blend the whipped topping into the sour cream mixture. Spoon whipped topping mixture over raspberries and garnish pie with additional raspberries. Chill for three hours before serving. |