Raspberry Lemon Blender Pie

Name: Raspberry Lemon Blender Pie
Ingredients: 1 large fresh lemon, cut in quarters, seeds removed and top cut out; 3 cups fresh raspberries, washed (cut sugar to 1 1/4 cup if using Jello gelatin) or 1 (3 ounce) packagejello raspberry gelatin powder (cut sugar to 1 1/4 cup if using Jello gelatin); 4 eggs, beaten; 1 34 cups sugar; 14 cup butter; 1 teaspoon vanilla; 14 cup evaporated milk; 14 cup flour or 14 cup rice flour

8 ingredients

13 steps

Ingredients

1 large fresh lemon, cut in quarters, seeds removed and top cut out
3 cups fresh raspberries, washed (cut sugar to 1 1/4 cup if using Jello gelatin) or 1 (3 ounce) packagejello raspberry gelatin powder (cut sugar to 1 1/4 cup if using Jello gelatin)
4 eggs, beaten
1 34 cups sugar
14 cup butter
1 teaspoon vanilla
14 cup evaporated milk
14 cup flour or 14 cup rice flour

Directions

1

Put lemon pieces including rind in blender and the raspberries.
2

Puree.
3

Take out of blender and add beaten eggs, sugar, butter, vanilla and evaporated milk and flour.
4

Whisk so the flour and all is blended.
5

Preheat oven to 350F.
6

Put pie crust in deep dish pie pan.
7

Prick unbaked pie shell and bake 8 minutes.
8

Take out pour in filling.
9

Wrap foil around outside edges of crust.
10

Bake 50 minutes until top is nicely browned and filling set.
11

Place a knife in the middle to see if it comes out clean.
12

If so, the filling in the middle is done.
13

Note: This is a good recipe to use up all of the lemons, blend freeze in cubes and put in plastic bags.