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Raspberry Lemon Meringue Pie




Source of Recipe


Internet


List of Ingredients




6 ounce ready-made graham cracker crust
12 ounces frozen whipped topping, thawed
14 ounces sweetened condensed milk
6 ounces frozen lemonade concentrate, thawed
12 ounces (3 cups) fresh raspberries


Recipe



Reserve 1/2 cup whipped topping for garnish. Stir together sweetened condensed milk and lemonade concentrate together. Add large spoonful of whipped topping and stir till well combined. Fold in remaining topping. Set aside 1 cup berries for garnish. Gently fold remaining berries into filling. Spoon filling into crust, mounding slightly in middle and smoothing top. Cover loosely with foil and refrigerate 6 hours.

Garnish
Spoon reserved whipped topping into pastry bag fitted with medium star tip. Pipe a border 1 inch away from edge of filling and a dot in the middle. Place berries in two concentric circles, one outside of whipped topping circle, and one between the whipped topping circle and the center dot.