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Lemon Raspberry Pie

  • Author: Sara McKenney
  • Total Time: 5 hours 28 minutes
  • Yield: 1 pie (serves about 8–10)

Description

Get ready to fall in love with this Lemon Raspberry Pie, a refreshing and vibrant dessert that’s as stunning as it is delicious. Perfect for quick breakfast ideas, easy dessert recipes, healthy snack alternatives, and spring and summer entertaining, this pie combines a silky lemon filling with a jewel-toned raspberry topping, all nestled in a crisp graham cracker crust. Each bite is a perfect balance of tangy, sweet, and creamy, making it a standout choice for dinner ideas, easy recipes, and bright food ideas to wow your guests. The texture is luxuriously smooth with bursts of fruity brightness that make it feel truly irresistible. Whether you’re looking for a show-stopping centerpiece for your next gathering or simply a treat to lift your spirits, this Lemon Raspberry Pie delivers every single time!

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1 tablespoon granulated sugar
  • 8 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • ½ cup heavy cream, lightly whipped
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar (for raspberry topping)
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Crust:
    Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press into a pie pan and bake for 8–10 minutes. Let cool.
  2. Make the Lemon Filling:
    Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, zest, and vanilla; mix well. Gently fold in the whipped heavy cream. Pour into the cooled crust and smooth the top. Refrigerate for at least 4 hours.
  3. Prepare the Raspberry Topping:
    In a saucepan, heat raspberries with 2 tablespoons sugar and a splash of water. Once softened, stir in the cornstarch slurry and cook until thickened. Cool to room temperature.
  4. Assemble the Pie:
    Once the lemon layer is set, spoon the cooled raspberry topping over it. Spread evenly. Chill for another hour.
  5. Serve:
    Dust with powdered sugar and garnish with fresh whipped cream or berries if desired. Slice with a warm knife for clean cuts.
  • Prep Time: 20 minutes
  • Chill Time: 5 hours
  • Cook Time: 8 minutes

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Find it online: https://cookcraze.com/lemon-raspberry-pie/