Description
A delightful dessert combining the tanginess of lemons and the sweet-tart burst of raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 egg yolks
- 1 1/2 cups fresh raspberries
- 1/4 cup honey or sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
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.
Notes
For best results, use freshly squeezed lemon juice. Chill your mixing bowl and beaters before whipping the cream for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg