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Click here for an alphabetical listing of all recipes.Raspberry Pizza Pie
Filling:
- 1 (14 oz.) can sweetened condensed milk
- 1/2 c. sour cream
- 1/4 c. fresh lemon juice
- 1 tsp. vanilla
Crust:
- 1/2 c. softened butter or margarine
- 1/4 c. packed brown sugar
- 1/2 c. flour
- 1/4 c. quick oats
- 1/4 c. finely chopped walnuts
Topping:
- 1 qt. fresh raspberries
- 1/4 c. to 1/2 c. sugar
- 2 tsp. Minute tapioca
- coconut for garnish
In a medium bowl, combine milk, sour cream, lemon juice, and vanilla. Mix well and chill.
Preheat oven to 375°.
In medium bowl cream butter and brown sugar. Mix in flour, oats, and walnuts until well blended. Press dough into a well-greased 12 inch round pizza pan, forming a ridge around the edge. Prick with a fork. Bake 10 to 12 minutes, or until golden brown. Allow to cool.
Blend or mash enough raspberries to measure 1/2 to 3/4 c. Add sugar and tapioca. Stir to blend. Let sit for 5 minutes.
While that is sitting, spread filling evenly on crust. Slice remaining raspberries and arrange on filling.
Bring tapioca mixture to a medium boil, stirring often. Cool. Drizzle evenly over the sliced raspberries. Garnish with coconut. Chill before serving.