Sarah Frain, Stephanie Howard
(TDY#12055)
Sarah Frain, Stephanie Howard
(TDY#12055)
In a medium saucepan, combine pineapple juice, cornstarch, lemon juice, zest and honey. Heat until thickened, stirring occasionally.
Spread raspberries over the bottom of prepared pie crust, then pour in lemon pie filling.
Place in refrigerator to chill. Top with non-dairy whipped topping if desired.