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Zesty lemon-raspberry layered pie garnished with fresh berries
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Lemon Raspberry Layered Pie

A delightful dessert that combines a zesty lemon layer with a sweet raspberry topping, all nestled in a crispy graham cracker crust.
Course Dessert, Summer Treat
Cuisine American
Keyword Layered Pie, Lemon Pie, raspberry dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 8 servings
Calories 300kcal

Ingredients

For the crust

  • 2 cups crushed graham crackers for a crispy and aromatic crust
  • 1/2 cup melted butter adds richness and depth
  • 1/4 cup sugar to enhance the sweetness of the crust

For the lemon layer

  • 1 can (14 oz) sweetened condensed milk gives the pie its creamy base
  • 1/2 cup fresh lemon juice for a bright, tangy flavor
  • 1 tbsp lemon zest to amplify citrus aroma
  • 2 large egg yolks for a velvety texture

For the raspberry layer

  • 1 1/2 cups fresh raspberries for juicy sweetness
  • 1/4 cup honey (or sugar) to create natural sweetness
  • 1 tbsp cornstarch to help thicken the layer
  • 2 tbsp water to adjust consistency

For the whipped topping

  • 1 cup heavy cream for a luscious topping
  • 2 tbsp powdered sugar to lightly sweeten the cream
  • 1 tsp vanilla extract for aromatic hint

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Prepare the graham cracker crust: In a bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until well coated. Press this mixture into the bottom of a pie pan.
  • Bake for about 10 minutes, then let it cool completely.

Making the Lemon Layer

  • In a mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until completely smooth.
  • Pour this lemon filling over the cooled crust and return it to the oven.
  • Bake for 15 minutes and then let it cool to room temperature before refrigerating for at least 2 hours.

Preparing the Raspberry Layer

  • In a medium saucepan, combine fresh raspberries, honey (or sugar), cornstarch, and water. Cook over medium heat, stirring frequently until it thickens and becomes jam-like.
  • Let it cool completely before spreading it evenly over the lemon layer.

Creating Whipped Topping

  • In a clean mixing bowl, beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Gently spread it over the raspberry layer, ensuring it’s evenly covered.

Final Steps

  • Refrigerate the pie for an additional hour before serving.

Notes

For an elevating touch, consider adding finely chopped mint leaves on top of the whipped cream or using different berries for a unique twist. The crust can be pre-made for convenience.