Lemon Raspberry Layered Pie is a delightful dessert that tantalizes your taste buds with its bright flavors and contrasting textures. The zesty lemon filling paired with a sweet raspberry layer creates an irresistible combination that’s as refreshing as it is indulgent. This pie isn’t just a treat for the palate; it’s a culinary work of art that’s perfect for any occasion, from family gatherings to summer barbecues. Plus, it’s incredibly easy to make, making it a go-to recipe for both novice bakers and seasoned chefs alike. This step-by-step guide will walk you through the process of crafting this layered pie, ensuring you achieve a stunning dessert that will leave your guests asking for more.

Why You’ll Love This Recipe

This Lemon Raspberry Layered Pie stands out for its simplicity and crowd-pleasing appeal. With just a handful of ingredients, you can create a dessert that feels elegant and luxurious. The assembly is straightforward, requiring minimal baking, while the combination of flavors offers a delightful balance of tart and sweet. The refreshing citrus notes of lemon cut through the richness of the cream, while the fresh raspberries add a burst of flavor and a beautiful pop of color. Not only is this pie a visual treat, but it’s also a comforting, nostalgic recipe that evokes the warmth of summer days. Whether you’re enjoying it at a picnic or serving it as a special end to an evening meal, it’s sure to impress.

Ingredients

To create this layered dessert, you’ll need:

2 cups crushed graham crackers – provides a crispy and buttery crust.
1/2 cup melted butter – adds richness and helps bind the crust together.
1/4 cup sugar – sweetness to balance the crust’s savory notes.
1 can (14 oz) sweetened condensed milk – lends a creamy texture and sweetness to the filling.
1/2 cup fresh lemon juice – bright, tangy flavor that wakes up your palate.
1 tbsp lemon zest – aromatic citrus notes enhance the lemon flavor.
2 egg yolks – create a rich and velvety filling.
1 1/2 cups fresh raspberries – juicy and vibrant, these berries take the pie to another level.
1/4 cup honey or sugar – natural sweetness for the raspberry sauce.
1 tbsp cornstarch – thickens the raspberry sauce to the perfect consistency.
2 tbsp water – helps create the raspberry sauce.
1 cup heavy cream – pure indulgence that will be whipped into a fluffy topping.
2 tbsp powdered sugar – sweetens the whipped cream to complement the tartness.
1 tsp vanilla extract – adds depth to the whipped topping.

Step-by-Step Directions

Creating this Lemon Raspberry Layered Pie is an enjoyable and rewarding experience. Begin by preheating your oven to 350°F (175°C).

In a large mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture achieves a consistent, sandy texture. Next, take this mixture and press it firmly into the bottom of a pie dish, forming an even layer to create your crust. Bake the crust in the preheated oven for 8 to 10 minutes, allowing it to become slightly golden. Once baked, remove the crust from the oven and let it cool completely.

While the crust cools, prepare the luscious lemon filling. In a separate mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is smooth and well combined. Pour the creamy lemon mixture over the cooled graham cracker crust and carefully return it to the oven. Bake for an additional 12 to 15 minutes, or until the filling is just set but still has a slight jiggle. Allow this to cool to room temperature, then transfer the pie to the refrigerator to chill for at least 2 hours.

While the pie chills, it’s time to make the raspberry layer. In a saucepan, combine the fresh raspberries, honey (or sugar), cornstarch, and water. Cook this mixture over medium heat, stirring continuously. As you do, you’ll notice the raspberries breaking down and the mixture thickening into a beautiful sauce. Once your raspberry sauce reaches the desired consistency, remove it from the heat and let it cool.

When the pie is fully chilled, take it out of the fridge and spread the cooled raspberry layer over the lemon filling. This vibrant layer adds a beautiful contrast in both color and flavor.

Next, prepare the whipped topping. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently spread the whipped cream over the raspberry layer, creating a light and fluffy topping. For an added touch, you can garnish with fresh raspberries or a sprinkle of lemon zest.

Finally, return the assembled pie to the refrigerator and chill for at least another hour before serving.

Tips & Tricks

For best results, make sure your ingredients are at room temperature, especially the eggs and cream. This helps in achieving a smooth filling and fluffy whipped cream. Don’t skip the chilling time; allowing the pie to set in the fridge enhances the flavors and ensures that it holds its shape when sliced. To save time, consider preparing the crust and lemon filling a day ahead, leaving the raspberry layer and whipped topping for the day of serving. You could also experiment with different fruit toppings like strawberries or blueberries to customize your pie based on seasonal fruits.

Serving Suggestions & Pairings

Lemon Raspberry Layered Pie is ideally served chilled and can be a stunning centerpiece at gatherings or casual dinners. Pair it with a refreshing glass of iced tea, a fruity spritzer, or a classic lemon lemonade for that extra citrusy kick. It also makes for a wonderful dessert option during summer months, beautifully complementing barbecues, picnics, or even just a family reunion. You might want to serve slices alongside a scoop of vanilla ice cream for a delicious contrast in temperature and texture.

Nutritional Information

Each slice of Lemon Raspberry Layered Pie offers an indulgent experience, but it’s essential to be mindful of portion size. On average, one slice may contain approximately 350 calories. The pie is rich in vitamins from the fresh raspberries and provides a good source of calcium from the sweetened condensed milk. Keep in mind that balance is key, and this luscious dessert can be enjoyed as part of a varied diet, especially when shared with loved ones.

Storing Tips & Variations

This pie can be made ahead and stored in the refrigerator for up to 3 days. Keep it covered with plastic wrap or foil to maintain its freshness. If you have leftovers, it can also be frozen, though the whipped topping may change texture slightly upon thawing. For variations, consider adding a layer of lemon curd under the whipped cream for additional citrus flavor, or switching up the fruit layer with other berries or even peach slices depending on the season.

Conclusion

Lemon Raspberry Layered Pie is more than just a dessert; it’s a delightful experience that brings brightness and joy to any occasion. With its refreshing flavors and stunning presentation, it’s bound to become a favorite in your household. I encourage you to give this easy-to-follow recipe a try and share your experiences! Don’t forget to come back and let us know how your pie turned out; we love hearing from our readers!

FAQs

Can I use frozen raspberries for the raspberry layer?
Yes, you can use frozen raspberries, but make sure to thaw and drain any excess liquid before using them to make the sauce.
Can I substitute the sweetened condensed milk?
You can use a dairy-free alternative or make your own using coconut milk and sugar, though the flavor will differ slightly.
How do I prevent the crust from getting soggy?
Make sure to bake the crust until it’s golden and fully dried before adding the filling, and let the filling set properly by cooling it completely before adding toppings.
Can this pie be left out at room temperature?
For food safety, it’s best to keep the pie refrigerated. It should not be left out for more than 2 hours.
What can I use if I don’t have graham crackers?
You can substitute with digestive biscuits or a combination of cookies to create a similar crumbly crust.