pink-flamingo-raspberry-pie-200x150.jpgAs the warm weather approaches, you’ll want a collection of quick and easy no-bake pies ready to step out of the shadow of winter. Elegantly light and fresh, this raspberry chiffon Pink Flamingo is a natural beauty that doesn’t need working wings to fly off the table.

Light Crumb Crust

  1. 1 cup graham cracker crumbs
  2. 1 tbs unsalted butter
  3. 1 large egg white
  4. 1 tbs granulated sugar or honey
  5. 1 tsp all-purpose flour

Preheat the oven to 425°

Combine all the ingredients until well blended

Press the crust into a 9 inch pie plate (starting in the center and working outward and upward)

Crimp the edges with a fork

Bake for 15 minutes

Transfer to a wire rack to cool

The Filling

  1. 3 large egg yolks
  2. 14 oz. can low fat sweetened condensed milk
  3. zest of 1 lime
  4. ½ cup fresh lime juice
  5. 6 tbs superfine sugar
  6. 2 cups fresh raspberries

Beat the egg yolks, condensed milk, lime zest and lime juice to combine

Pour the lime filling into the crust and bake for 35 minutes, until the center of the filling is set

Transfer to a wire rack to cool

Top the filling with the raspberries