Lemon Raspberry Layered Pie
A refreshing and indulgent dessert combining vibrant lemon cream and tart raspberries layered over a buttery graham cracker crust.
Ingredients
For the crust
- 1 premade premade graham cracker crust Offers a sweet, buttery base for the pie.
For the lemon filling
- 2 cups heavy cream Chill before whipping.
- 1 cup powdered sugar Adds sweetness to the filling.
- 8 oz cream cheese Provides a velvety texture.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 1 tablespoon lemon zest Enhances lemon flavor.
- 1/2 teaspoon vanilla extract Adds warmth and depth.
For the topping
- 2 cups fresh raspberries Can substitute frozen raspberries if necessary.
Instructions
Preparation
- Gather all your ingredients in a workspace.
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
- In another bowl, beat cream cheese until smooth, then mix in lemon juice, lemon zest, and vanilla extract.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread half of the lemon mixture evenly over the graham cracker crust.
- Scatter fresh raspberries over the lemon layer.
- Top with the remaining lemon mixture, smoothing it out carefully.
Chilling
- Refrigerate the pie for at least four hours to allow the flavors to meld.
Notes
Serve with a dollop of whipped cream and extra raspberries for added elegance. Can substitute Greek yogurt for cream cheese for a lighter option.