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Lemon Raspberry Layered Pie

A delightful dessert combining the tart brightness of lemons with the sweet burst of fresh raspberries, this pie is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crushed graham crackers These lend a delightful crunch and buttery flavor.
  • 1/2 cup melted butter Binds the crust together.
  • 1/4 cup sugar Balances the tartness.
For the Lemon Layer
  • 1 can sweetened condensed milk Adds creaminess and sweetness.
  • 1/2 cup fresh lemon juice Provides zesty acidity.
  • 1 tbsp lemon zest Infuses additional lemon flavor.
  • 2 pcs egg yolks Creates a velvety texture.
For the Raspberry Layer
  • 1 1/2 cups fresh raspberries Add a pop of color and flavor.
  • 1/4 cup honey or sugar Sweetens the raspberry layer.
  • 1 tbsp cornstarch Thickens the raspberry mixture.
  • 2 tbsp water Helps cook down the raspberries.
For the Whipped Topping
  • 1 cup heavy cream Adds luxurious texture.
  • 2 tbsp powdered sugar For sweetness in the whipped cream.
  • 1 tsp vanilla extract Adds depth to the whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the crushed graham crackers, melted butter, and sugar together until well combined. Press into the bottom of a pie pan to form an even crust.
  3. Bake for 10 minutes, then set aside to cool completely.
Lemon Layer
  1. In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and creamy.
  2. Pour this filling over the cooled graham cracker crust and bake for 15 minutes, or until set. Cool to room temperature and refrigerate for at least 2 hours.
Raspberry Layer
  1. In a saucepan, combine raspberries, honey (or sugar), cornstarch, and water. Cook over medium heat, stirring until raspberries break down and thickened, about 5-7 minutes.
  2. Let it cool completely before spreading over the lemon layer.
Whipped Topping
  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Pie
  1. Spread the whipped topping over the cooled raspberry layer. Refrigerate the pie for an additional hour before serving.
Serve
  1. Slice the pie and serve chilled.

Notes

Use fresh ingredients for the best flavor. Consider folding in a tablespoon of fresh mint into the whipped topping for an extra zing.