Lemon Raspberry Layered Pie

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Why You’ll Love This Recipe

  • Deliciously Tangy & Sweet – The combination of zesty lemon and juicy raspberries creates a refreshing flavor contrast.
  • Easy to Make – Simple steps and readily available ingredients make this a stress-free dessert.
  • Perfectly Creamy – The lemon layer is rich and silky, complementing the tart raspberry topping.
  • Make-Ahead Friendly – This pie needs chilling, so it’s great to prepare in advance.
  • Visually Stunning – The layered look makes it a showstopper for any occasion.

Ingredients

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

  • Crust:
    • Crushed graham crackers
    • Melted butter
    • Sugar
  • Lemon Layer:
    • Sweetened condensed milk
    • Fresh lemon juice
    • Lemon zest
    • Egg yolks
  • Raspberry Layer:
    • Fresh raspberries
    • Honey or sugar
    • Cornstarch
    • Water
  • Whipped Topping:
    • Heavy cream
    • Powdered sugar
    • Vanilla extract

Directions

  1. Prepare the Crust

    • Preheat oven to 350°F (175°C).
    • Mix crushed graham crackers, melted butter, and sugar.
    • Press the mixture into a pie pan and bake for 8 minutes. Let it cool.

  2. Make the Lemon Layer

    • In a bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
    • Pour over the cooled crust and bake for 12-15 minutes until set.
    • Allow it to cool completely.

  3. Prepare the Raspberry Layer

    • In a saucepan over medium heat, combine fresh raspberries, honey (or sugar), cornstarch, and water.
    • Stir and cook until the mixture thickens.
    • Let it cool slightly before spreading over the lemon layer.

  4. Make the Whipped Topping

    • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread over the raspberry layer.

  5. Chill & Serve

    • Refrigerate for at least 4 hours before serving.
    • Garnish with fresh raspberries and lemon zest for an extra touch.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Chill Time: 4 hours
  • Total Time: ~5 hours

Variations

  • Berry Swap: Substitute raspberries with strawberries, blueberries, or blackberries for a different fruity twist.
  • Gluten-Free Option: Use gluten-free graham crackers for the crust.
  • Dairy-Free Version: Swap sweetened condensed milk with a coconut-based alternative and use dairy-free whipped topping.
  • Extra Tangy: Add more lemon zest to intensify the citrus flavor.
  • Chocolate Crust: Use chocolate graham crackers or crushed Oreos for a deeper flavor contrast.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Wrap the pie tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
  • Reheating: This pie is best served chilled and does not require reheating.

FAQs

How do I know when the lemon layer is set?

The lemon layer should be firm but slightly jiggly in the center when baked. It will continue to set as it cools.

Can I use frozen raspberries?

Yes, but thaw them first and drain excess liquid before cooking.

Can I make this pie ahead of time?

Absolutely! This pie needs to chill for several hours, making it a great make-ahead dessert.

What’s the best way to crush graham crackers?

Use a food processor or place them in a ziplock bag and crush them with a rolling pin.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream has a fresher taste and better texture.

How do I prevent the crust from crumbling?

Press it firmly into the pie pan and allow it to cool completely before adding the filling.

Can I add a meringue topping instead of whipped cream?

Yes! A toasted meringue topping would add a beautiful and delicious twist.

What can I use instead of cornstarch in the raspberry layer?

Arrowroot powder or tapioca starch can be used as a thickener.

How can I make the lemon layer more tart?

Increase the amount of lemon juice or zest for a stronger citrus punch.

Can I make mini versions of this pie?

Yes, use a muffin tin with cupcake liners for individual servings.

Conclusion

Lemon Raspberry Layered Pie is a delightful dessert that brings together the refreshing tang of lemon with the sweetness of raspberries. It’s creamy, fruity, and perfect for any occasion. Whether you’re making it for a party or just to satisfy a sweet craving, this pie will not disappoint!

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Lemon Raspberry Layered Pie

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  • Author: Isabella
  • Total Time: 5 hours
  • Yield: 8-10 slices
  • Diet: Gluten Free
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Description

This Lemon Raspberry Layered Pie is the ultimate combination of tart lemon and sweet raspberry, with a buttery graham cracker crust, creamy lemon filling, vibrant raspberry layer, and fluffy whipped topping. It’s an easy, make-ahead dessert that will impress at any gathering. Perfect for summer, special occasions, or just a delicious treat to enjoy!

Ingredients

For the Crust:

  • Crushed graham crackers
  • Melted butter
  • Sugar

For the Lemon Layer:

  • Sweetened condensed milk
  • Fresh lemon juice
  • Lemon zest
  • Egg yolks

For the Raspberry Layer:

  • Fresh raspberries
  • Honey or sugar
  • Cornstarch
  • Water

For the Whipped Topping:

  • Heavy cream
  • Powdered sugar
  • Vanilla extract

Instructions

  1. Prepare the Crust:

    • Preheat oven to 350°F (175°C).
    • Combine crushed graham crackers, melted butter, and sugar in a bowl.
    • Press the mixture into a pie pan and bake for 8 minutes. Let it cool completely.

  2. Make the Lemon Layer:

    • In a bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
    • Pour the lemon mixture over the cooled crust and bake for 12-15 minutes until set.
    • Allow it to cool completely.

  3. Prepare the Raspberry Layer:

    • In a saucepan over medium heat, combine fresh raspberries, honey (or sugar), cornstarch, and water.
    • Stir and cook until the mixture thickens. Let it cool slightly before spreading it over the lemon layer.

  4. Make the Whipped Topping:

    • Beat heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
    • Spread the whipped cream over the raspberry layer.

  5. Chill & Serve:

    • Refrigerate the pie for at least 4 hours before serving.
    • Garnish with fresh raspberries and lemon zest for an extra touch.

Notes

  • Berry Swap: You can swap the raspberries with other berries like strawberries, blueberries, or blackberries for a different twist.
  • Gluten-Free Option: Use gluten-free graham crackers for the crust.
  • Dairy-Free Version: Substitute the sweetened condensed milk with a coconut-based alternative, and use dairy-free whipped topping.
  • Prep Time: 20 minutes
  • Chill Time: 20-25 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert, Pie
  • Method: Baking, No-bake
  • Cuisine: American

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