When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try a new twist on an old favorite — Lemon Raspberry Ribbon Pie. After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at culinary.net.

Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

• 1 (10-ounce) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice from concentrate
• Yellow food coloring if desired
• 2 cups (1 pint) whipping cream, stiffly whipped
• 1 (9-inch) pastry shell, baked
• Fresh raspberries for garnish, optional

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

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