Lemon Raspberry Layered Pie

Lemon Raspberry Layered Pie is a delightful dessert that combines the vibrant tanginess of fresh lemons with the sweet-tart burst of raspberries. This recipe is designed to tantalize your taste buds and evoke the essence of summer with every bite. The contrasting layers create a beautiful presentation, making it perfect for special occasions or casual family gatherings. With its creamy filling and crispy graham cracker crust, this pie is not just a feast for the eyes but also a treat that everyone will enjoy. It’s worth making for its refreshing flavor and the joy it brings to those who share it.

Why You’ll Love This Recipe

One of the standout features of this Lemon Raspberry Layered Pie is its easy preparation. With minimal ingredients and straightforward steps, even novice bakers can create an impressive dessert that tastes as good as it looks. The recipe is family-friendly, offering a delightful combination that appeals to both kids and adults. Whether you’re cooking for a party or just a weekend treat, this pie brings joy without taking up too much of your time. Plus, it can be made ahead of time, allowing you to focus on other aspects of your meal.

Ingredients for Lemon Raspberry Layered Pie

For this luscious Lemon Raspberry Layered Pie, you will need:

2 cups crushed graham crackers: These will serve as the crunchy base that contrasts beautifully with the creamy filling.
1/2 cup melted butter: This ingredient helps bind the crust while adding a rich flavor.
1/4 cup sugar: A touch of sweetness for the crust.
1 can (14 oz) sweetened condensed milk: This creates a rich, creamy texture for the lemon filling.
1/2 cup fresh lemon juice: The star ingredient that provides the pie’s bright, zesty flavor.
1 tbsp lemon zest: For an extra punch of lemony aroma and flavor.
2 egg yolks: To add richness to the filling.
1 1/2 cups fresh raspberries: These provide the delightful berry layer that complements the lemon.
1/4 cup honey or sugar: For sweetening the raspberries.
1 tbsp cornstarch: This helps thicken the raspberry layer.
2 tbsp water: To aid in cooking the raspberries.
1 cup heavy cream: Essential for a fluffy, decadent whipped topping.
2 tbsp powdered sugar: Adds sweetness to the whipped cream.
1 tsp vanilla extract: Enhances the overall flavor of the whipped cream.

Step-by-Step Directions for Lemon Raspberry Layered Pie

To begin, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed graham crackers, melted butter, and sugar, mixing until well combined. Press this mixture firmly into the bottom of a pie pan to create a solid crust. Bake the crust for about 10 minutes and then let it cool completely.

Next, prepare the lemon layer by whisking together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a separate bowl until it achieves a smooth consistency. Pour this luscious mixture over your cooled crust and bake for an additional 15 minutes, or until the filling is set. Allow the pie to cool to room temperature before refrigerating it for at least 2 hours.

For the raspberry layer, place the fresh raspberries, honey (or sugar), cornstarch, and water in a small saucepan. Cook this mixture over medium heat, frequently stirring until the raspberries break down and the consistency thickens. Allow it to cool completely before spreading it gently over the lemon layer.

To create the delightful whipped topping, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread this fluffy cream over the raspberry layer. Refrigerate the completed pie for an additional hour to let the flavors meld beautifully. Finally, slice and enjoy each refreshing bite!

Tips & Tricks

For the best results, consider using freshly squeezed lemon juice, as it elevates the flavor of the pie. Make sure to chill your mixing bowl and beaters before whipping the cream; this helps achieve fluffy peaks more easily. If you wish to add an extra layer of flavor, consider infusing your whipped cream with a hint of almond extract for a twist. You can also use a mix of other berries like blueberries or strawberries to vary the pie. To give your crust a unique twist, try adding a sprinkle of cinnamon or nutmeg to the graham cracker mixture.

Serving Suggestions & Pairings

This Lemon Raspberry Layered Pie stands on its own, but you can elevate its presentation by serving it with fresh mint leaves or thin lemon slices for a pop of color. A dusting of powdered sugar on top adds an elegant touch. For pairing, a sweet iced tea or a refreshing lemonade complements the citrus flavors perfectly. You could also serve it with a scoop of vanilla ice cream for an indulgent twist.

Nutritional Information

Each slice of Lemon Raspberry Layered Pie is a delightful balance of calories, fats, carbohydrates, and protein. Although this dessert is an indulgence, it offers a burst of fresh fruit, making it a slightly healthier option compared to others. Keep in mind that moderation is key—each bite brings a taste of citrusy goodness and the natural sweetness of raspberries.

Storing Tips & Variations for Lemon Raspberry Layered Pie

To keep your pie fresh, store it in the refrigerator tightly covered. This will keep the layers intact while maintaining the pie’s delicious flavor for up to three days. If you’d like to make it ahead of time, this pie freezes well; just wrap it securely in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy again, thaw it in the fridge overnight.

For healthier swaps, consider using a sugar substitute in the filling and topping, and opt for a whole-grain graham cracker crust. You can also experiment by incorporating different fruits, such as peaches or blackberries, for a new flavor profile.

Conclusion for Lemon Raspberry Layered Pie

This Lemon Raspberry Layered Pie is a must-try recipe that combines bright flavors, easy preparation, and stunning visual appeal. Perfect for any occasion, this dessert is sure to leave your guests impressed and satisfied. Don’t wait to treat yourself and your loved ones to this delicious dessert—start baking today!

FAQs

Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to let them thaw and drain any excess liquid before using them in the recipe.
How long can I keep the pie in the refrigerator?
The pie can be stored in the refrigerator for up to three days. Be sure to cover it to maintain freshness.
Can I make the pie in advance?
Absolutely! This pie is perfect for preparing a day or two in advance, allowing the flavors to meld beautifully in the fridge.
Can I substitute the heavy cream in the whipped topping?
Yes, you can use a dairy-free whipped topping or coconut cream as a substitute for heavy cream.
What can I serve alongside the Lemon Raspberry Layered Pie?
Consider serving it with a scoop of vanilla ice cream, fresh whipped cream, or a side of fresh fruit to enhance its flavors.

Lemon Raspberry Layered Pie

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Author: eliana-quinn
Total Time: 120 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful dessert combining the tanginess of lemons and the sweet-tart burst of raspberries, perfect for special occasions.

Instructions

Preheat your oven to 350°F (175°C).
Combine the crushed graham crackers, melted butter, and sugar in a large mixing bowl, mixing until well combined.
Press this mixture firmly into the bottom of a pie pan to create a solid crust.
Bake the crust for about 10 minutes and then let it cool completely.
Whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a separate bowl until smooth.
Pour this mixture over the cooled crust and bake for an additional 15 minutes.
Allow the pie to cool to room temperature before refrigerating it for at least 2 hours.
Cook the fresh raspberries, honey (or sugar), cornstarch, and water in a small saucepan over medium heat, stirring frequently until the raspberries break down.
Cool the raspberry mixture completely before spreading it over the lemon layer.
Beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Spread the whipped cream over the raspberry layer.
Refrigerate the completed pie for an additional hour before slicing and serving.