Lemonade Pudding Pie in Biscotti Crust



10 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 14 Minutes
Other: 8 Hours, 5 Minutes

Nutritional 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


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


Preheat oven to 375°.

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.

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

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.

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

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