Lemon Raspberry Layered Pie
A delightful and visually stunning pie combining the zesty brightness of lemon with the sweet-tart juiciness of fresh raspberries, layered in a creamy filling over a graham cracker crust.
Ingredients
Main Ingredients
- 1 piece premade graham cracker crust A crunchy and sweet foundation
- 1 cup fresh raspberries Vividly red and bursting with juiciness
- 2 cups heavy cream Rich and velvety for that luscious texture
- 1 cup powdered sugar To add a touch of sweetness
- 1 package (8 oz) cream cheese Smooth and creamy to provide richness
- 1/4 cup lemon juice For an aromatic zing that elevates flavor
- 1 tablespoon lemon zest Adding a pop of brightness
- 1/2 teaspoon vanilla extract For a warm, comforting note
Instructions
Preparation
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
- In another bowl, beat the cream cheese with lemon juice, zest, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread half of the lemon mixture evenly over the graham cracker crust.
- Layer fresh raspberries over the lemon layer.
- Top with the remaining lemon mixture, spreading it to cover the raspberries.
- Refrigerate the pie for at least four hours before serving.
Notes
For best results, ensure cream cheese is at room temperature. Use fresh raspberries for optimal flavor. Consider serving with a dollop of fresh whipped cream or ice cream for extra indulgence.