Pillsbury Lemon Raspberry Pie

I made this recipe for the first time yesterday for some lovely ladies so I'm glad it turned out ok! The custard was creamy and not too rich. The cream cheese whipped cream was my favorite part, and really elevates this to a cream pie and not a tart, so don't just substitute it for regular whipped cream! 

I completely overlooked the recipe and didn't notice I was suppose to sprinkle pecans to bake into the crust. It was still delicious without them and actually I probably would have omitted them anyway because I wanted this to be as creamy as possible, not crunchy. 

So here's what failure looks like! I have a bad habit of not paying close attention to recipes. I put the pan on the stove to preheat and started adding the ingredients one by one as I fetched them from the pantry and fridge. But you are supposed to mix them first when everything is cold and then put it on the stove, and mix constantly.

That way you don't overheat your ingredients when you add the eggs so they don't scramble and get all gummy. So I had to do it over again. At least they weren't expensive ingredients. Above is what it should look like!

For the cream cheese whipped cream, I adapted the recipe slightly. I used 8 oz. of cream cheese, 1 cup powdered sugar, 1 teaspoon lemon extract, and no milk. I forgot the milk. But it came out with all the flavors balanced and the perfect texture. 

I didn't want to cover up all those beautiful raspberries with the cream like the recipe wanted to, so I spread half of the cream over the custard, layered the raspberries on top, and then piped the rest of the cream around the edges.