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Lemon Raspberry Layered Pie

A delightful dessert combining the bright flavor of lemons with sweet raspberries, nestled in a buttery crust.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers Provides a crunchy texture that's perfectly sweet and buttery.
  • 1/2 cup melted butter Helps bind the crust while adding depth of flavor.
  • 1/4 cup sugar Sweetens the crust, balancing the flavors nicely.
For the lemon layer
  • 1 can (14 oz) sweetened condensed milk Creates a creamy, decadent filling.
  • 1/2 cup fresh lemon juice Adds a bright, zesty flavor.
  • 1 tbsp lemon zest Intensifies the lemony essence.
For the raspberry layer
  • 1 1/2 cups fresh raspberries Bring a punch of flavor and color.
  • 1/4 cup honey or sugar Sweetens the raspberry layer.
  • 1 tbsp cornstarch Acts as a thickening agent.
  • 2 tbsp water Helps create the sauce.
For the whipped topping
  • 1 cup heavy cream Transforms into a cloud-like topping.
  • 2 tbsp powdered sugar Sweetens the whipped cream.
  • 1 tsp vanilla extract Adds aromatic sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand.
  3. Transfer this mixture into a pie pan and press it firmly into the bottom and up the sides.
  4. Bake the crust for about 10 minutes until it turns a light golden brown. Allow it to cool completely.
  5. In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
  6. Pour the lemon mixture over the cooled crust and bake for an additional 15 minutes, or until the center is set. Let the pie cool to room temperature.
  7. Refrigerate the pie for at least 2 hours to firm up.
Raspberry Layer Preparation
  1. 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.
  2. Remove from heat and let it cool completely before spreading it over the lemon layer.
Finishing Touches
  1. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Once the raspberry layer has cooled, spread it evenly over the lemon layer, then top with the whipped cream.
  3. Refrigerate for an additional hour before slicing.
  4. Slice, serve, and relish every delicious bite!

Notes

Chill your tools for the best whipped cream. Use fresh raspberries for optimal flavor.