Lemon Raspberry Layered Pie
A delightful dessert combining the tartness of lemon with the sweetness of raspberries, featuring a buttery graham cracker crust, lemon custard, and raspberry compote, all topped with whipped cream.
Ingredients
For the crust
- 2 cups crushed graham crackers Provides a buttery crunch
- 1/2 cup melted butter Adds richness to the crust
- 1/4 cup sugar For sweetness in the crust
For the lemon layer
- 1 can sweetened condensed milk (14 oz) For creamy consistency
- 1/2 cup fresh lemon juice Adds perfect tartness
- 1 tbsp lemon zest Enhances citrus flavor
For the raspberry layer
- 1 1/2 cups fresh raspberries The star of the topping
- 1/4 cup honey or sugar To sweeten the raspberries
- 1 tbsp cornstarch Helps thicken the raspberry layer
- 2 tbsp water To create the compote
For the whipped topping
- 1 cup heavy cream For cloud-like topping
- 2 tbsp powdered sugar To sweeten whipped cream
- 1 tsp vanilla extract Adds depth to the topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the crumbs are fully coated in butter and the mixture holds together when pressed.
- Press the graham cracker mixture into the bottom of a pie pan, forming an even crust. Bake for 10 minutes, then set aside to cool completely.
- While the crust cools, prepare the lemon layer by whisking together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
Cooking
- Pour the lemon mixture over the cooled pie crust and bake for an additional 15 minutes, or until the filling is set but slightly jiggly in the center. Allow it to cool to room temperature, then refrigerate for at least 2 hours.
- For the raspberry layer, combine fresh raspberries, honey (or sugar), cornstarch, and water in a saucepan. Cook over medium heat, stirring frequently, until it thickens into a compote (about 5 minutes). Cool completely before spreading over the lemon layer.
Assembly
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped topping over the cooled raspberry layer, smoothing it out with a spatula.
- Refrigerate the pie for an additional hour to allow the flavors to meld beautifully.
Serving
- Slice the pie and enjoy the delightful combination of flavors and textures!
Notes
For a firmer raspberry layer, let the compote cool thoroughly before spreading over the lemon filling. Adjust sweetness in the raspberry layer to taste. Garnish with additional fresh raspberries or lemon zest before serving.