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Lemon Raspberry Layered Pie

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A delightful dessert featuring a zesty lemon filling, luscious fresh raspberries, and a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 2 cups crushed graham crackers
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 egg yolks
  • 1 1/2 cups fresh raspberries
  • 1/4 cup honey or sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the crushed graham crackers, melted butter, and sugar together until well combined.
  3. Press this mixture into the bottom of a pie dish to form a solid crust.
  4. Bake for 8-10 minutes, then remove and allow to cool.
  5. Whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
  6. Pour the lemon mixture over the cooled crust and bake for an additional 12-15 minutes.
  7. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
  8. Combine fresh raspberries, honey (or sugar), cornstarch, and water in a saucepan and cook over medium heat until thickened.
  9. Remove from heat and let cool before spreading it over the lemon filling.
  10. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Spread the whipped cream over the raspberry layer and garnish as desired.
  12. Chill for another hour before serving.

Notes

For a golden crust, don’t skip the baking step. Consider using a pre-made crust if short on time.

Nutrition

Find it online: https://yummyfirst.com/lemon-raspberry-layered-pie-2/