Description
A refreshing and vibrant pie featuring a buttery graham cracker crust, a creamy lemon filling, a fruity raspberry layer, and fluffy whipped topping. This dessert is perfect for spring and summer gatherings.
Ingredients
For the Crust:
-
2 cups crushed graham crackers
-
1/2 cup melted butter
-
1/4 cup sugar
For the Lemon Layer:
-
1 can (14 oz) sweetened condensed milk
-
1/2 cup fresh lemon juice
-
1 tablespoon lemon zest
-
2 egg yolks
For the Raspberry Layer:
-
1 1/2 cups fresh raspberries
-
1/4 cup honey or sugar
-
1 tablespoon cornstarch
-
2 tablespoons water
For the Whipped Topping:
-
1 cup heavy cream
-
2 tablespoons powdered sugar
-
1 teaspoon vanilla extract
Instructions
-
Prepare the Crust:
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press into a pie pan. Bake for 8 minutes and cool. -
Make the Lemon Layer:
Mix sweetened condensed milk, lemon juice, zest, and egg yolks. Pour over the crust. Bake for 12–15 minutes until just set. Cool completely. -
Make the Raspberry Layer:
In a saucepan, heat raspberries, honey (or sugar), cornstarch, and water. Cook 5–7 minutes until thickened. Cool slightly, then spread over lemon layer. -
Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread on top of raspberry layer. -
Chill & Serve:
Refrigerate for at least 4 hours. Garnish with fresh raspberries and lemon zest before serving.
Notes
-
You can use frozen raspberries if fresh aren’t available — just thaw and drain first.
-
For a stronger lemon flavor, add a bit more zest.
-
Pie can be made a day ahead for best setting.
Nutrition
- Calories: 370 kcal
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg