Print

Lemon Raspberry Layered Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Raspberry Layered Pie is a bright, refreshing dessert with the perfect balance of sweet and tart flavors. Featuring a buttery graham cracker crust, zesty lemon filling, sweet raspberry topping, and fluffy whipped cream, this pie is a stunning addition to any occasion. Easy to make and best served chilled, it’s an ideal treat for summer gatherings or special celebrations!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Lemon Layer:

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 egg yolks

For the Raspberry Layer:

  • 1 ½ cups fresh raspberries
  • ¼ cup honey or granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water

For the Whipped Topping:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C).
  • Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan and bake for 8 minutes. Let cool.
  • Make the lemon layer: In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Pour over the cooled crust and bake for 12-15 minutes until set. Let cool completely.
  • Prepare the raspberry layer: In a saucepan over medium heat, combine raspberries, honey (or sugar), cornstarch, and water. Stir until thickened. Let cool slightly, then spread over the lemon layer.
  • Make the whipped topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pie.
  • Chill for at least 4 hours before serving. Garnish with fresh raspberries and lemon zest.

Notes

  • For a mixed berry version: Use a blend of raspberries, blueberries, and strawberries.
  • For a gluten-free crust: Use gluten-free cookies or an almond flour crust.
  • For a chocolate twist: Swap the graham cracker crust for an Oreo or chocolate cookie crust.
  • For a lighter version: Use reduced-fat sweetened condensed milk and store-bought whipped topping.

Find it online: https://thefamilycooking.com/lemon-raspberry-layered-pie/