Layered Lemon Raspberry Pie with vibrant lemon and raspberry filling

Lemon Raspberry Layered Pie

Lemon Raspberry Layered Pie is a delightful dessert that beautifully combines the tart brightness of lemons with the sweet, juicy burst of fresh raspberries. This pie is not just a treat for the taste buds, it also provides a feast for the eyes with its stunning layers of lemon filling, raspberry compote, and fluffy whipped cream topping. Perfect for family gatherings, picnics, or an indulgent evening at home, this pie is easy to make and guarantees to impress. Let’s dive into this step-by-step recipe that invites you to create a slice of sunshine on your dessert table.

Why You’ll Love This Recipe

This Lemon Raspberry Layered Pie is the epitome of easy prep meets delicious taste. With minimal ingredients and straightforward cooking steps, it’s an ideal choice for both novice bakers and experienced cooks alike. The recipe is a crowd-pleaser, balancing flavors and textures that will leave everyone asking for seconds. Additionally, it’s a joyful representation of summer in dessert form, invoking feelings of nostalgia and comfort. Whether you’re celebrating a special occasion or just treating yourself on a sunny afternoon, this pie is everything your dessert dreams are made of!

Ingredients

2 cups crushed graham crackers: These lend a delightful crunch and buttery flavor as the pie crust, enhancing the overall dessert experience.
1/2 cup melted butter: The creamy, rich texture of melted butter binds the graham cracker crumbs together, creating a perfectly crispy crust.
1/4 cup sugar: This provides just the right amount of sweetness to balance the tartness of the lemon and raspberries.
1 can (14 oz) sweetened condensed milk: A luscious addition that adds creaminess and sweetness, forming the base of the lemon layer.
1/2 cup fresh lemon juice: The zesty acidity brightens the pie, giving it a refreshing flavor that dances on your palate.
1 tbsp lemon zest: This aromatic ingredient infuses the filling with additional lemony goodness, making every bite a burst of flavor.
2 egg yolks: These create a velvety texture in the lemon filling, enhancing its richness.
1 1/2 cups fresh raspberries: Juicy and vibrant, these berries not only taste divine but also add a pop of color to the pie.
1/4 cup honey or sugar: Sweetens the raspberry layer and complements their natural tartness.
1 tbsp cornstarch: This thickener ensures that the raspberry mixture sets perfectly, preventing any runny layers in the pie.
2 tbsp water: This helps to cook down the raspberries into a thicker sauce.
1 cup heavy cream: Whipping cream adds a luxurious texture to the topping, providing contrasting creaminess against the tart layers.
2 tbsp powdered sugar: A little sweetness for the whipped cream, making it the perfect light topping for the pie.
1 tsp vanilla extract: Adds warmth and depth to the whipped cream with its sweet, rich aroma.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Start by getting your oven ready so it’s perfectly heated for the crust.
Make the Graham Cracker Crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar together until well combined. Press the mixture firmly into the bottom of a pie pan to form an even crust. Bake for 10 minutes, then set aside to cool completely.
Prepare the Lemon Layer: In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is smooth and creamy. Pour this luscious filling over the cooled graham cracker crust. Bake for 15 minutes, or until the filling is set. Once done, let the pie cool to room temperature, then refrigerate for at least 2 hours to firm up.
Prepare the Raspberry Layer: In a small saucepan, combine the raspberries, honey (or sugar), cornstarch, and water. Cook over medium heat, stirring frequently until the raspberries break down and the mixture thickens. This should take about 5-7 minutes. Once thickened, let it cool completely before spreading it over the lemon layer of the pie.
Make the Whipped Topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This should create a light and fluffy topping that’s perfect for layering.
Assemble the Pie: After the raspberry layer has cooled and set, carefully spread the whipped topping over the raspberry layer. Refrigerate the pie for an additional hour to allow the flavors to meld beautifully.
Serve and Enjoy!: Slice your Lemon Raspberry Layered Pie and prepare for the delightful flavors to sweep you off your feet. Serve chilled and enjoy this refreshing dessert!

Tips & Tricks

Use Fresh Ingredients: For the best flavor, opt for fresh lemons and ripe raspberries.
Chill Your Tools: Keep your mixing bowl and whisk chilled before whipping the cream. This helps in achieving stiff peaks more easily.
Add a Twist: For an extra zing, consider folding in a tablespoon of fresh mint into the whipped topping for a refreshing herbaceous touch.
Make It Ahead of Time: This pie can be made a day in advance and stored in the refrigerator, making it a great option for gatherings.

Serving Suggestions & Pairings

This Lemon Raspberry Layered Pie is perfect on its own, but you can elevate your dessert experience even further with a glass of iced tea or lemonade. It pairs splendidly with fresh fruits, or you can add a scoop of vanilla ice cream for an indulgent treat. Consider serving slices at summer barbecues or as a light dessert after a hearty meal. It’s a delightful way to end any occasion!

Nutritional Information

Each slice of Lemon Raspberry Layered Pie offers a refreshing balance of flavors, which can be approximately 300 calories per slice (based on a pie serving 8). It’s important to enjoy this dessert as part of a balanced diet, given its sweetness and richness. However, made with natural ingredients like fruits and cream, it can be a satisfying treat when consumed in moderation.

Storing Tips & Variations

Storage: Keep leftover pie covered in the refrigerator for up to 3 days for best quality. The flavors only get better as they meld together!
Freezing: You can freeze the unassembled pie for up to a month. Just ensure it’s wrapped tightly to prevent freezer burn. When ready to serve, let it thaw overnight in the refrigerator before adding the raspberry layer and whipped topping.
Variations: Feel free to swap raspberries with other berries like blueberries or strawberries. You could even mix berries for a beautiful array of flavors! For those who prefer a gluten-free option, consider using almond flour for the crust instead of graham crackers.

Conclusion

You’ve just discovered the joy of making Lemon Raspberry Layered Pie! With its vibrant layers and bold flavors, this dessert is sure to brighten any meal. We encourage you to try this recipe, bring it to your next gathering, and experience the delight it brings. Don’t forget to share your creations and any personal twists you’ve added to this delightful recipe!

FAQs

1. Can I make this pie vegan?
Yes! Substitute the sweetened condensed milk with coconut cream, use flax eggs instead of egg yolks, and replace the heavy cream with coconut whipped cream.

2. How long does this pie last in the fridge?
The pie is best enjoyed within 3 days but can be stored in the refrigerator for up to a week if properly covered.

3. Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries can be used, though they may create a slightly more liquid texture when cooked. Adjust the cornstarch slightly to achieve your desired thickness.

4. Is there a nut-free option for the crust?
Yes! If you need a nut-free crust, stick with the classic graham cracker crust as outlined in the recipe.

5. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice offers the best flavor, bottled juice can be used in a pinch. However, be mindful of the taste difference as fresh juice has more vibrant acidity.

Enjoy your culinary adventure with Lemon Raspberry Layered Pie, and happy baking!