Creamy Raspberry Pie Filling with Lemon Curd

(My husband’s favorite thing. It’s his grandmother’s recipe)


  • 1 prepared pie crust or mini filo cups
  • 6 cups fresh or frozen raspberries
  • 1/2 cup organic sugar
  • 1 5.1-ounce package instant vanilla pudding
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, optional
  • 1 jar prepared lemon curd
  • whipped cream, to garnish


  1. Simmer and stir the berries over medium heat until they break down, 6-8 minutes.
  2. Add the sugar, pudding mix and lemon juice bring to boil,stirring until smooth. Reduce to low simmer, stirring often and allow to thicken, 10 minutes. Stir in the butter. Allow to cool.
  3. Spread a thin layer of lemon curd in the pie crust, top with the raspberry filling and whipped cream.
  4. Keep refrigerated. This pie is loose when cut but is so tasty, Dan says.