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Lemonade Pudding Pie in Biscotti Crust

Prep time 15 mins
Cook time 14 mins
Other time 8 hrs, 5 mins
Yield 10 servings (serving size: 1 wedge)


  • 1 (5.7-ounce) package biscotti
  • 2 tablespoons butter, melted 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups 1% low-fat milk
  • 1 large egg, beaten
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 tablespoon butter, melted
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
  • 1 cup raspberries

Nutrition Information

  • calories 246
  • fat 8.8 g
  • satfat 4.0 g
  • protein 3.0 g
  • carbohydrate 39.0 g
  • cholesterol 32 mg
  • iron 0.4 mg
  • sodium 80 mg
  • caloriesfromfat 32 %
  • fiber 1.0 g
  • calcium 111 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pulse biscotti in food processor 10 times or until crumbly. Add butter through food chute; pulse 5 times or just until crumbs are moist. Set aside 2 teaspoons crumb mixture. Press remaining crumb mixture into a 9-inch pie plate.

  3. Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack.

  4. Stir together sugar, cornstarch, and salt in a medium saucepan; add milk. Bring to a boil over medium-high heat and cook 1 minute, stirring constantly with a whisk. Remove from heat. Gradually stir about one-fourth of hot mixture into egg; add mixture into remaining hot mixture, stirring constantly. Cook over low heat 3 minutes. Remove from heat; stir in lemonade concentrate and butter. Place pan in a large bowl of ice water. Cool pudding to room temperature (about 5 minutes), stirring often with a whisk.

  5. Pour pudding into prepared crust. Press plastic wrap over filling. Chill 8 hours or until thoroughly chilled.

  6. Before serving, spread whipped topping over filling. Sprinkle reserved crumbs over topping and garnish with raspberries.

Oxmoor House Healthy Eating Collection