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Lemon Raspberry Layered Pie

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A delightful layered pie that combines tart lemon filling with sweet raspberry topping on a buttery graham cracker crust.

Ingredients

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  • 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 your oven to 350°F (175°C).
  2. Mix the crushed graham crackers with the melted butter and sugar until the mixture resembles wet sand.
  3. Press this mixture firmly into the bottom of a pie pan to form the crust, creating an even base.
  4. Bake in the preheated oven for about 10 minutes, then remove and let it cool completely.
  5. Whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a mixing bowl until smooth.
  6. Pour this creamy lemon mixture over the cooled crust and bake for another 15 minutes or until just set. Let the pie cool to room temperature.
  7. Refrigerate the pie for at least two hours to allow the filling to firm up.
  8. Combine the fresh raspberries, honey (or sugar), cornstarch, and water in a small saucepan over medium heat.
  9. Stir constantly until the raspberries break down and the mixture thickens, about 5-7 minutes. Allow to cool completely.
  10. Spread the raspberry sauce over the lemon layer.
  11. Beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  12. Spread the whipped cream over the raspberry layer.
  13. Refrigerate the pie for an additional hour before serving.
  14. Slice the pie and enjoy the burst of flavors!

Notes

For a stronger lemon flavor, add more lemon zest. Store-bought whipped cream can be an alternative for topping.

Nutrition

Find it online: https://yummyfirst.com/lemon-raspberry-layered-pie-3/