Lemon Raspberry Layered Pie

Why You’ll Love This Recipe

• Bright, Balanced Flavors: The tartness of lemon and the sweetness of raspberries create a refreshing contrast.

• Creamy and Crunchy Textures: A smooth custard and whipped topping over a crisp graham cracker crust.

• Visually Appealing: The vibrant layers make it a showstopper dessert.

• Make-Ahead Friendly: Perfect for preparing in advance for gatherings.

• Customizable: Easily adaptable with different fruits or toppings.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 2 cups crushed graham crackers

• ½ cup melted butter

• ¼ cup sugar

For the Lemon Layer:

• 1 can (14 oz) sweetened condensed milk

• ½ cup fresh lemon juice

• 1 tablespoon lemon zest

• 2 egg yolks

For the Raspberry Layer:

• 1½ cups fresh raspberries

• ¼ cup honey or sugar

• 1 tablespoon cornstarch

• 2 tablespoon water

For the Whipped Topping:

• 1 cup heavy cream

• 2 tablespoon powdered sugar

• 1 teaspoon vanilla extract

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Stir until the texture resembles wet sand.

3. Press the mixture firmly into the bottom and sides of a 9-inch pie pan.

4. Bake for 8 minutes until lightly golden. Let it cool completely before adding any filling.

Step 2: Make the Lemon Layer

1. In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined.

2. Pour the lemon mixture over the cooled crust, spreading it evenly.

3. Bake for 12–15 minutes, or until the center is set but slightly jiggly.

4. Remove and let it cool to room temperature, then transfer to the fridge to chill while preparing the next layer.

Step 3: Prepare the Raspberry Layer

1. In a small saucepan over medium heat, stir together raspberries, honey (or sugar), cornstarch, and water.

2. Cook for about 5 minutes, stirring often, until the mixture thickens and the berries break down.

3. Remove from heat and allow to cool slightly.

4. Spread the raspberry mixture over the chilled lemon layer and return the pie to the refrigerator.

Step 4: Make the Whipped Topping

1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Spread the whipped cream over the raspberry layer.

3. Refrigerate the pie for at least 2 hours before serving to ensure it sets properly.

Servings and Timing

• Servings: 8 slices

• Prep Time: 25 minutes

• Cook Time: 20 minutes

• Chill Time: 2 hours

• Total Time: Approximately 2 hours and 45 minutes

Variations

• Berry Swap: Replace raspberries with strawberries, blueberries, or blackberries.

• Citrus Twist: Use lime or orange juice and zest instead of lemon for a different flavor profile.

• Nutty Crust: Add finely chopped nuts like almonds or pecans to the graham cracker crust for added texture.

• Chocolate Drizzle: Drizzle melted white or dark chocolate over the whipped topping for an elegant finish.

• No-Bake Option: Use a store-bought crust and skip baking steps for a quicker version.

Storage/Reheating

• Refrigeration: Store the pie covered in the refrigerator for up to 3 days.

• Freezing: Freeze the pie without the whipped topping for up to 1 month. Thaw in the refrigerator and add fresh whipped cream before serving.

• Serving: For best taste and texture, serve the pie chilled.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid before using.

How do I prevent the crust from becoming soggy?

Ensure the crust is fully cooled before adding the lemon layer. Baking the crust until it's golden and firm also helps prevent sogginess.

Can I make this pie ahead of time?

Absolutely. This pie can be made a day in advance and stored in the refrigerator until ready to serve.

Is there a substitute for sweetened condensed milk?

You can use a mixture of evaporated milk and sugar, but the texture and sweetness may vary. It's best to use sweetened condensed milk for optimal results.

Can I make this pie gluten-free?

Yes, use gluten-free graham crackers for the crust to make the pie gluten-free.

What can I use instead of graham crackers for the crust?

Crushed digestive biscuits, vanilla wafers, or shortbread cookies can be used as alternatives to graham crackers.

How do I know when the lemon layer is set?

The lemon layer is set when it's firm around the edges and slightly jiggly in the center. It will continue to set as it cools.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How can I make the whipped topping more stable?

Adding a stabilizer like gelatin or using a commercial whipped topping can help maintain the whipped cream's texture over time.

Can I add a meringue topping instead of whipped cream?

Yes, a meringue topping can be used. Prepare and bake the meringue according to your preferred recipe, ensuring it's properly cooked.

Conclusion

The Lemon Raspberry Layered Pie is a delightful dessert that combines the tangy zest of lemon with the sweet allure of raspberries, all nestled in a buttery graham cracker crust and topped with airy whipped cream. Its vibrant flavors and appealing presentation make it a perfect choice for any occasion, from casual gatherings to special celebrations. Enjoy the harmonious blend of textures and tastes in every bite.