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Lemon Raspberry Layered Pie

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This Lemon Raspberry Layered Pie features a buttery graham cracker crust, silky lemon custard, tangy raspberry topping, and a fluffy whipped cream finish—perfect for warm weather gatherings or a sweet afternoon treat.

Ingredients

2 cups crushed graham crackers

½ cup melted butter

¼ cup sugar

1 can (14 oz) sweetened condensed milk

½ cup fresh lemon juice

1 tbsp lemon zest

2 egg yolks

1½ cups fresh raspberries

¼ cup honey or sugar

1 tbsp cornstarch

2 tbsp water

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Stir until texture resembles wet sand.
  2. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake for 8 minutes until lightly golden. Let cool completely.
  3. In a separate bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
  4. Pour lemon mixture over cooled crust evenly. Bake for 12–15 minutes until center is set but slightly jiggly. Cool to room temperature then refrigerate.
  5. In a small saucepan over medium heat, stir raspberries, honey (or sugar), cornstarch, and water. Cook about 5 minutes until thickened and berries break down. Cool slightly.
  6. Spread raspberry mixture over chilled lemon layer. Refrigerate pie.
  7. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Spread whipped cream over raspberry layer. Refrigerate for at least 2 hours before serving.

Notes

  • Use gluten-free graham crackers to make the pie gluten-free.
  • Fresh lemon juice is recommended for best flavor, but bottled lemon juice can be used.
  • Frozen raspberries can be used if thawed and drained first.
  • For a stable whipped topping, consider adding gelatin or using commercial whipped topping.
  • Alternative crust options: crushed digestive biscuits, vanilla wafers, or shortbread cookies.
  • Make pie ahead of time and store in refrigerator up to 3 days.
  • Freeze pie without whipped topping for up to 1 month.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-raspberry-layered-pie/