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Steps to Complete
Place a medium-sized bowl and the beaters of a hand held mixer in the freezer to chill. These will be used to whip the heavy cream into whipped cream later on.
Prepare the crust: Preheat oven to 350-degrees. Combine Pirouline Twist crumbs, graham cracker crumbs, sugar, and salt in a small bowl. Pour melted butter into crumb mixture and stir to evenly moisten all the crumbs. Press buttered crumbs into the base, and up the sides, of a pie plate. Bake for 8 minutes and remove to cool completely on wire rack.
Prepare the filling: In a small bowl combine lemon instant pudding mix and whole milk. Whisk for 2-5 minutes, until the mixture thickens. Whisk in lemon juice and lemon zest. Set in fridge to chill while preparing the whipped cream.
Remove chilled bowl and beaters from freezer and pour heavy cream into cold bowl. Whip with hand held mixer until soft peaks form. Gradually add 1/2 cup sugar and continue whipping until heavy peaks have formed. Fold lemon pudding mixture into whipped cream and place in fridge to chill while making jam-drizzle.
Prepare raspberry jam: Combine raspberries and 1/4 cup sugar in a food processor. Process until a smooth jam like consistency is reached.
Assemble pie: Place half of the lemon pudding-whipped cream mixture into the base of the cooled Twist pie crust. Spoon half of the jam over the lemon cream and spread into an even layer. Pour the remaining half of lemon cream over jam, filling pie nearly to the top of dish. You may not use all the whipped cream mixture. In an artful pattern, spoon the remaining jam onto the top of the pie and swirl using a toothpick or knife. Again, you may not use all the jam.
Place pie in the freezer to set for at least 2-3 hours. Remove pie from freezer 30 minutes before serving to thaw out a bit. Serve with an additional dollop of whipped cream for garnish.