Lemon Raspberry Layered Pie
A delightful dessert featuring a buttery graham cracker crust, smooth lemon filling, and luscious raspberry layer topped with whipped cream.
Ingredients
For the crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
For the lemon layer
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 large egg yolks
For the raspberry layer
- 1 1/2 cups fresh raspberries
- 1/4 cup honey or sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the whipped cream topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture into the bottom of a pie pan and bake for 10 minutes, then set aside to cool.
- In a mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth. Pour over the cooled crust and bake for 15 minutes until just set. Cool to room temperature and refrigerate for at least 2 hours.
Making the raspberry layer
- In a saucepan over medium heat, combine the raspberries, honey (or sugar), cornstarch, and water. Stir frequently until thickened. Let cool before spreading over the chilled lemon layer.
Whipping the cream and assembling
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cooled raspberry layer, smooth out, and refrigerate for an additional hour. Slice and serve.
Notes
Use a non-stick pie pan or line it with parchment paper to prevent sticking. For variations, swap fresh raspberries for strawberries, blueberries, or other fruits as desired.