FiFi’s Raspberry Lemon Cream Pie with Nilla Wafer Crust
You will be loved by all with this amazingly delicious Lemon Pie Recipe! You will make mouths water before they even take a taste when you tell them that the crust is homemade with their favorite childhood cookie; Nilla Wafers.
Delicious, refreshing and unique, enjoy our Raspberry Lemon Cream Pie Recipe.
- 1 2/3 cups Nilla Wafer crumbs*
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 8 oz. package cream cheese, softened
- 14 oz. can sweetened condensed milk
- 1/4 cup powdered sugar
- 3.4 ounce pkg. lemon instant pudding mix
- 2 tsp. grated lemon rind
- 1/2 cup fresh lemon juice
- 1 pint fresh raspberries
- 4 Tbs raspberry preserves
- 1 cup whipping cream
Stir together Nilla Wafer crumbs, sugar and melted butter. Press into bottom and up the sides of a 9 inch pie-plate. Bake at 350 degrees for about 8 minutes; remove to wire rack and cool completely.
Beat cream cheese, condensed milk and powdered sugar with electric mixer until creamy. Add pudding mix, lemon rind, and lemon juice. Beat until blended. Spread half of the mixture into the prepared pie crust.
Layering – Stir raspberry preserves by itself to loosen and make softer. Then gently stir the raspberries into the preserves, being careful not to stir too much breaking the raspberries any more than necessary. Spread raspberry mixture over lemon mixture. Spread remaining lemon mixture over raspberry mixture. Cover and chill in fridge until set.
Beat whipping cream with electric mixer until soft peaks form. Spread atop lemon pie mixture.
Store in refrigerator.
*NOTE: Nilla Wafer crumbs do not come pre-made. You must crumble them yourself.