Description
This Lemon Raspberry Pie offers a harmonious blend of tart lemon and sweet raspberry flavors, all nestled in a crunchy graham cracker crust—a perfect dessert for any occasion.
Ingredients
Scale
- For the Crust:
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- For the Raspberry Layer:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- Optional Topping:
- Whipped cream
- Additional fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8–10 minutes until set. Remove from oven and let it cool slightly.
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
- Pour the lemon mixture into the cooled graham cracker crust, spreading it evenly.
- In a small saucepan over medium heat, combine the fresh raspberries and sugar. Cook until the raspberries break down and the mixture becomes syrupy.
- In a separate small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the raspberry mixture and cook for an additional 1–2 minutes until the sauce thickens. Remove from heat and let it cool slightly.
- Gently spoon the raspberry mixture over the lemon filling, spreading it evenly to create distinct layers.
- Bake the assembled pie in the preheated oven for 15–20 minutes, or until the lemon filling is set and the raspberry layer is slightly bubbly.
- Remove from oven and allow the pie to cool to room temperature.
- Once cooled, refrigerate the pie for at least 2 hours to ensure it sets properly.
- Before serving, you can top the pie with whipped cream and garnish with additional fresh raspberries if desired.
- Slice and enjoy!
Notes
For a smoother raspberry layer, you can strain the raspberry mixture through a fine-mesh sieve to remove the seeds before adding the cornstarch slurry. Ensure the pie is thoroughly chilled before slicing to achieve clean cuts and well-defined layers.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: lemon raspberry pie, summer pie, fruit pie, tart dessert