Lemon Raspberry Layered Pie

Lemon Raspberry Layered Pie is a delightful dessert that combines the bright, zesty flavor of fresh lemons with the sweetness of ripe raspberries, all nestled in a buttery, crumbly crust. This luscious pie is a feast for the senses; each bite offers a delightful contrast between the creamy lemon filling, the tart raspberry topping, and the crispy graham cracker base. Perfect for family gatherings, summer picnics, or simply a bright ending to a weeknight dinner, this pie is sure to become a cherished recipe in your repertoire. Plus, it’s easy to make and serve, ensuring it’s a crowd-pleaser every time.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Lemon Raspberry Layered Pie. First and foremost, it’s incredibly easy to prepare, making it perfect for bakers of all skill levels. With minimal ingredients, you won’t need to rummage through your pantry for staples. It comes together in just a few simple steps, allowing you to focus on enjoying the delicious result rather than stressing over techniques. The taste is an enchanting blend of tangy and sweet, creating a refreshing dessert that’s ideal for warm days. And let’s not forget: it’s visually stunning, making your table a little more inviting and special.

Ingredients

2 cups crushed graham crackers – The base provides a crunchy texture that’s perfectly sweet and buttery.
1/2 cup melted butter – Rich and creamy, it helps bind the crust while adding depth of flavor.
1/4 cup sugar – Sweetens the crust, balancing the flavors nicely.
1 can (14 oz) sweetened condensed milk – This creates a creamy, decadent filling that melts in your mouth.
1/2 cup fresh lemon juice – Adds a bright, zesty flavor that’s refreshing and tangy.
1 tbsp lemon zest – Intensifies the lemony essence, making the pie burst with citrus aroma.
2 egg yolks – Provides richness and helps set the filling.
1 1/2 cups fresh raspberries – Juicy and vibrant, they bring a punch of flavor and color to the pie.
1/4 cup honey or sugar – Sweetens the raspberry layer just enough to keep it tangy and exhilarating.
1 tbsp cornstarch – Acts as a thickening agent to give the raspberry compote a lush texture.
2 tbsp water – Helps create the sauce by facilitating the cooking of the raspberries.
1 cup heavy cream – Transforms into a cloud-like topping that is luxurious and light.
2 tbsp powdered sugar – Sweetens the whipped cream for an extra layer of delight.
1 tsp vanilla extract – Adds an aromatic sweetness that rounds out the flavors beautifully.

Step-by-Step Directions

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot when you add the crust.
Crust Preparation: In a large mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand.
Form the Crust: Transfer this mixture into a pie pan and press it firmly into the bottom and up the sides.
Bake: Bake the crust for about 10 minutes until it turns a light golden brown. Remove it from the oven and allow it to cool completely.
Make the Lemon Layer: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and well-combined.
Bake the Lemon Layer: Pour the lemon mixture over the cooled crust and bake for an additional 15 minutes, or until the center is set. Afterward, let the pie cool to room temperature.
Chill: Refrigerate the pie for at least 2 hours to allow it to firm up.
Prepare the Raspberry Layer: In a small saucepan, combine raspberries, honey (or sugar), cornstarch, and water. Cook over medium heat, frequently stirring until the raspberries break down and the mixture thickens.
Cool: Remove from heat and let it cool completely before spreading it over the lemon layer.
Make the Whipped Topping: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Pie: Once the raspberry layer has cooled, spread it evenly over the lemon layer, then top with the whipped cream.
Final Chill: Refrigerate for an additional hour before slicing to let the flavors meld.
Serve & Enjoy: Slice, serve, and relish every delicious bite!

Tips & Tricks

Chill Your Tools: For best results when whipping the cream, use chilled beaters and a chilled bowl; it helps achieve better volume and texture.
Freshness Counts: Use fresh, ripe raspberries for the best flavor; if they’re out of season, frozen ones can work too, but thaw and drain excess moisture first.
Test for Thickness: When cooking the raspberry layer, check the thickness by running a spoon through the mixture; it should leave a trail.

Serving Suggestions & Pairings

This Lemon Raspberry Layered Pie is a versatile dessert that shines at various occasions. Serve it at summer BBQs, birthday parties, or family gatherings. Pair it with a crisp glass of iced tea or lemonade for a refreshing finish to a warm day. For extra indulgence, a scoop of vanilla ice cream alongside each slice can elevate the experience.

Nutritional Information

A serving of Lemon Raspberry Layered Pie contains approximately 380 calories. It also offers a balance of carbohydrates, protein, and sugars from the fruit, along with some dietary fiber. While it’s a treat, it’s important to enjoy it in moderation.

Storing Tips & Variations

To store, cover the leftover pie with plastic wrap or aluminum foil and keep it in the fridge for up to three days. If you want to freeze the pie, make sure to freeze it without the whipped cream layer; wrap the pie tightly with plastic wrap, then aluminum foil, and store for up to a month. To serve, simply thaw in the refrigerator overnight and add fresh whipped cream before serving.

Variations

Berry Medley: Swap out raspberries for mixed berries, including blueberries and strawberries for a delightful twist.
Citrus Twist: Add a hint of lime juice to the lemon layer for an exciting flavor combination.
Nutty Crust: Include finely ground nuts, like pecans or almonds, in the graham cracker crust for added depth.

Conclusion

Ready to impress your friends and family with this show-stopping Lemon Raspberry Layered Pie? Its refreshing taste, beautiful presentation, and delightful textures are sure to make it a hit at your next gathering. Don’t hesitate to give it a try and share your experience – you might just create a new tradition!

FAQs

Can I make this pie in advance?
Yes! You can prepare the pie a day before serving and keep it refrigerated, which allows the flavors to meld beautifully.
What if I can’t find fresh raspberries?
You can use frozen raspberries instead. Just thaw them beforehand and drain any excess water.
How do I know when the lemon filling is set?
It should look firm but slightly jiggly in the center after baking. It will continue to set as it cools.
Can I use a store-bought crust?
Absolutely! A pre-made graham cracker crust can save you time if you’re in a pinch.
What other toppings can I use?
You can top with a dusting of powdered sugar, chocolate shavings, or even a drizzle of honey for an extra touch of sweetness.