Classic Lemon Raspberry Ribbon Pie

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 (9 inch) baked pastry shells
• 1 (10 ounce) bag frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1/2 cup lemon juice
• 2 cups whipping cream, stiffly whipped

Recipe

• 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.