Lemon Raspberry Layered Pie
A delightful dessert that combines bright lemon flavors with sweet raspberries, featuring a buttery crust and smooth filling, perfect for summer gatherings.
Ingredients
For the crust
- 2 cups crushed graham crackers Provides a flavorful, crunchy base.
- 1/2 cup melted butter Adds richness to the crust.
- 1/4 cup sugar Enhances the sweetness of the crust.
For the lemon layer
- 1 can (14 oz) sweetened condensed milk Brings a creamy, luscious component.
- 1/2 cup fresh lemon juice Infuses a zesty flavor.
- 1 tbsp lemon zest Adds aromatic oils.
- 2 large egg yolks Helps set the lemon layer.
For the raspberry layer
- 1 1/2 cups fresh raspberries Creates a vibrant topping.
- 1/4 cup honey or sugar Sweetens the raspberry layer.
- 1 tbsp cornstarch Thickens the raspberry topping.
- 2 tbsp water Helps in cooking down the raspberry mixture.
For the whipped topping
- 1 cup heavy cream Essential for a light and airy topping.
- 2 tbsp powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract Adds a warm note.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Stir until well mixed.
- Firmly press the crust mixture into the bottom of a pie pan. Bake for 10 minutes, then remove from oven and let cool completely.
- In a mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and creamy.
Baking
- Pour the lemon mixture over the cooled crust. Bake for 15 minutes or until the filling is set. Let cool at room temperature before refrigerating for at least 2 hours.
Raspberry Layer Preparation
- In a small saucepan, combine fresh raspberries, honey or sugar, cornstarch, and water. Cook over medium heat, stirring often until the mixture thickens. Allow it to cool.
Whipped Cream Preparation
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- Once the lemon layer has chilled, spread the cooled raspberry mixture over it. Top with whipped cream, smoothing it out.
Final Steps
- Refrigerate the finished pie for an additional hour before serving.
- Slice the pie into wedges and enjoy!
Notes
For best results, chill heavy cream before whipping. Consider adding a pinch of salt to the lemon filling for extra flavor. Use a pre-made graham cracker crust for convenience or substitute raspberries with blueberries or strawberries for a different twist.