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Lemon Raspberry Layered Pie

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A delightful dessert that blends tart lemon with sweet raspberries, featuring a creamy filling and 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 it resembles wet sand.
  3. Press this mixture into the bottom of a pie pan to form a sturdy crust and bake for 10 minutes, then let cool.
  4. Whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a mixing bowl until smooth and creamy.
  5. Pour this mixture over the cooled crust and bake for an additional 15 minutes until just set. Allow it to cool to room temperature and then refrigerate for at least 2 hours.
  6. Combine raspberries, honey (or sugar), cornstarch, and water in a saucepan over medium heat until thickened, about 5-7 minutes, then let cool completely.
  7. Spread the raspberry sauce evenly over the lemon layer.
  8. Beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form and spread over the raspberry layer.
  9. Refrigerate for an additional hour before serving.

Notes

Ensure all ingredients are at room temperature for better blending. Let the pie cool completely before adding layers to prevent sogginess.

Nutrition

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