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Lemon Raspberry Layered Pie

A delightful fusion of tart and sweet with layers of creamy lemon filling and fresh raspberries, all atop a buttery graham cracker crust.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 package premade graham cracker crust The base is crunchy and slightly sweet.
Filling
  • 2 cups heavy cream Creates a light and airy texture.
  • 1 cup powdered sugar Sweetens the whipped cream.
  • 1 package (8 oz) cream cheese Adds richness and depth.
  • 1/4 cup lemon juice Brightens the dish.
  • 1 tablespoon lemon zest Infuses intense lemon flavor.
  • 1/2 teaspoon vanilla extract Enhances sweetness.
Topping
  • 1 cup fresh raspberries Adds a burst of color and tartness.

Method
 

Preparation
  1. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
  2. In another bowl, beat the cream cheese until smooth. Add in the lemon juice, lemon zest, and vanilla extract; mix until fully combined.
Assembling the Pie
  1. Gently fold the whipped cream into the cream cheese mixture.
  2. Spread half of the lemon mixture over the graham cracker crust.
  3. Layer half of the fresh raspberries over the lemon filling.
  4. Top with the remaining lemon mixture, spreading it evenly.
Chilling
  1. Refrigerate the pie for at least four hours before serving.

Notes

Use room-temperature cream cheese for a smoother filling. You can substitute different berries or try adding lime for a twist. Store leftovers in the refrigerator for up to 3 days, or freeze slices for later.