Ingredients
Method
Preparation
- Set aside the premade graham cracker crust. If making from scratch, crush graham crackers and mix with melted butter. Press in a pie dish and refrigerate for 10-15 minutes.
- For the raspberry layer, place 1 cup of fresh raspberries in a saucepan over medium heat. Cook for 5 minutes, mash gently, and strain through a fine sieve to create a smooth raspberry puree. Set aside to cool.
Lemon Layer
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, vanilla extract, and lemon zest, and mix thoroughly.
- In another bowl, whip heavy cream with powdered sugar until soft peaks form. Fold whipped cream gently into the lemon mixture.
Assembly
- Spoon the lemon mixture into the prepared graham cracker crust and smooth evenly.
- Layer the cooled raspberry puree on top, swirling for a marbled effect. Chill in the refrigerator for at least 3 hours.
- Before serving, garnish with extra raspberries and lemon zest.
Notes
For a more pronounced raspberry flavor, double the raspberry layer. A hint of mint as a garnish can add aromatic appeal. For a decadent twist, consider adding chocolate shavings.
