Lemon Raspberry Layered Pie
A refreshing dessert combining zesty lemon and sweet raspberries, layered in a creamy filling over a graham cracker crust, perfect for summer gatherings.
Ingredients
For the crust
- 1 premade crust premade graham cracker crust Offers a sweet and crumbly base.
For the filling
- 1 cup heavy cream Chilled before whipping.
- 2 cups fresh raspberries Bursting with juiciness.
- 8 oz cream cheese Brings depth to the filling.
- 1 cup powdered sugar Adds sweetness to the filling.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 1 tbsp lemon zest Enhances the lemon flavor.
- 1 tsp vanilla extract Rounds out the flavor profile.
Instructions
Preparation
- Begin by whipping the heavy cream in a mixing bowl until soft peaks form.
- In another bowl, beat the cream cheese until smooth, then add lemon juice, lemon zest, and vanilla extract, mixing well.
- Gently fold the whipped cream into the cream cheese mixture.
Assembly
- Spread half of the lemony filling over the graham cracker crust.
- Layer fresh raspberries over the cream filling.
- Pour the remaining lemon mixture over the raspberries and smooth it out.
- Refrigerate the pie for at least 4 hours or overnight.
Notes
For best results, ensure heavy cream is chilled before whipping. Avoid over-whipping the cream and allow pie to chill properly for defined layers. For healthier options, consider Greek yogurt or nut-based alternatives.