Raspberry-Lemon Cream Pie with Almond Crust

Name: Raspberry-Lemon Cream Pie with Almond Crust
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 198 grams package almond paste; 59 milliliters sliced almonds; 1 Tbsp cornstarch; 1 egg white; 3 egg yolks; 0 Juice of 2 medium lemons (about; 2 Tbsps Grated peel of 2 medium lemons (about; 1 Tbsp powdered sugar; 118 milliliters raspberry jelly or jam; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 397 grams can sweetened condensed milk (not evaporated); 0 teaspoons vanilla; 177 milliliters whipping cream

Raspberry-Lemon Cream Pie with Almond Crust is a vegetarian dessert. One portion of this dish contains roughly 9g of protein, 24g of fat, and a total of 448 calories. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours and 20 minutes. Head to the store and pick up juice of lemon, peel of 2 lemons, cornstarch, and a few other things to make it today.

Instructions

Heat oven to 400°F. In food processor or medium bowl, crumble almond paste; add cornstarch and egg white. Cover; process with food processor, or beat with electric mixer until smooth.

Ingredients you will need

Almond Paste

Corn Starch

Egg Whites

Equipment you will use

Hand Mixer

Food Processor

Bowl

Oven

In ungreased 9-inch glass pie plate, unroll 1 pie crust. Press crust firmly against side and bottom.

Ingredients you will need

Pie Crust

Crust

Spread almond mixture over crust. Unroll second pie crust over filling by starting at 1 edge of pie and unrolling to opposite edge. Press pie crusts together in bottom of pie plate. Seal edges; flute. Cover outer edge with foil; fit second pie plate inside first pie plate on top of crust.

Ingredients you will need

Pie Crust

Almonds

Crust

Equipment you will use

Aluminum Foil

Bake 10 minutes.

Equipment you will use

Oven

Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Leave foil on outer edge.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Bake uncovered about 15 minutes longer or until top crust begins to brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, in medium bowl, mix condensed milk, lemon peel, lemon juice and egg yolks with wire whisk.

Ingredients you will need

Sweetened Condensed Milk

Lemon Juice

Lemon Peel

Egg Yolk

Equipment you will use

Whisk

Bowl

Pour over hot crust. Reduce oven temperature to 350°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Bake 25 to 30 minutes longer or until filling is set and bottom crust is golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil; cool completely, about 2 1/2 hours.

Equipment you will use

Aluminum Foil

Spread jam over filling. In chilled deep small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form.

Ingredients you will need

Powdered Sugar