Lemon Raspberry Layered Pie is a delightful dessert that perfectly balances the tartness of fresh lemons with the sweet, juicy burst of raspberries. This recipe has a rich history, often gracing tables during summer gatherings and special occasions, where its vibrant colors and refreshing flavors make it a showstopper. I remember the first time I tasted this pie; the creamy lemon filling paired with the tangy raspberry layer was an explosion of flavor that left me craving more.
People adore Lemon Raspberry Layered Pie not just for its taste, but also for its delightful texture. The smooth, velvety lemon custard contrasts beautifully with the slightly chunky raspberry layer, creating a harmonious blend that dances on the palate. Plus, it’s a convenient dessert that can be prepared ahead of time, making it perfect for entertaining guests or simply enjoying a sweet treat at home. Join me as we dive into this delicious recipe that is sure to become a favorite in your household!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For the lemon filling:
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 3 large eggs
- ½ cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- For the raspberry layer:
- 2 cups fresh raspberries (or frozen, thawed and drained)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- For the whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preparing the Crust
- Preheat your oven to 350°F (175°C). This will ensure that your crust bakes evenly and becomes nice and crispy.
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure to pack it tightly to create a sturdy crust.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool completely while you prepare the fillings.
Preparing the Lemon Filling
- In a medium saucepan, whisk together the granulated sugar, fresh lemon juice, lemon zest, and cornstarch until well combined.
- Add the eggs to the mixture, one at a time, whisking well after each addition. This will help to create a smooth filling.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble. This should take about 5-7 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
- Once thickened, remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Mix until everything is well incorporated.
- Pour the lemon filling into the cooled graham cracker crust, spreading it evenly. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
Preparing the Raspberry Layer
- In a medium saucepan, combine the fresh raspberries, granulated sugar, lemon juice, cornstarch, and water. Stir gently to combine, being careful not to crush the raspberries too much.
- Place the saucepan over medium heat and cook the mixture, stirring gently, until it starts to bubble and thicken. This should take about 5-8 minutes. The raspberries will break down slightly, creating a beautiful sauce.
- Once thickened, remove the saucepan from the heat and let the raspberry layer cool to room temperature. It will continue to thicken as it cools.
- Once cooled, gently pour the raspberry layer over the set lemon filling in the pie crust. Use a spatula to spread it evenly, if necessary.
- Return the pie to the refrigerator and let it chill for at least another hour to allow the layers to meld together.
Preparing the Whipped Cream Topping
- In a large mixing bowl, pour in the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. This usually takes about 3-5 minutes.
- Total Time: 175 minutes
- Yield: 8 servings 1x
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3 large eggs
- ½ cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries (or frozen, thawed and drained)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Pack it tightly to create a sturdy crust.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool completely while you prepare the fillings.
- In a medium saucepan, whisk together the granulated sugar, fresh lemon juice, lemon zest, and cornstarch until well combined.
- Add the eggs to the mixture, one at a time, whisking well after each addition.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble (about 5-7 minutes).
- Once thickened, remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Mix until well incorporated.
- Pour the lemon filling into the cooled graham cracker crust, spreading it evenly. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
- In a medium saucepan, combine the fresh raspberries, granulated sugar, lemon juice, cornstarch, and water. Stir gently to combine.
- Place the saucepan over medium heat and cook the mixture, stirring gently, until it starts to bubble and thicken (about 5-8 minutes).
- Once thickened, remove the saucepan from the heat and let the raspberry layer cool to room temperature.
- Once cooled, gently pour the raspberry layer over the set lemon filling in the pie crust. Use a spatula to spread it evenly if necessary.
- Return the pie to the refrigerator and let it chill for at least another hour.
- In a large mixing bowl, pour in the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form (about 3-5 minutes).
- For a more intense lemon flavor, you can increase the lemon zest.
- If using frozen raspberries, ensure they are fully thawed and drained to avoid excess moisture in the raspberry layer.
- This pie can be made a day in advance; just keep it covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Conclusion:
In conclusion, this Lemon Raspberry Layered Pie is truly a must-try for anyone looking to impress their family and friends with a delightful dessert that balances tartness and sweetness in every bite. The vibrant layers of zesty lemon and luscious raspberry create a stunning visual appeal that is sure to be the centerpiece of any gathering. Plus, the creamy texture combined with the buttery crust makes for a heavenly experience that you won’t soon forget. For serving suggestions, consider topping each slice with a dollop of freshly whipped cream or a sprinkle of crushed raspberries for an extra touch of elegance. If you’re feeling adventurous, you can also experiment with variations by swapping out the raspberries for other berries like strawberries or blueberries, or even adding a hint of mint for a refreshing twist. The possibilities are endless! I wholeheartedly encourage you to try this Lemon Raspberry Layered Pie and share your experience with me. Whether you’re baking for a special occasion or just treating yourself, I’d love to hear how it turns out! Don’t forget to snap a picture and tag me on social media so we can celebrate your delicious creation together. Happy baking! Print
Lemon Raspberry Layered Pie: A Refreshing Dessert Recipe for Every Occasion
Description
This Lemon Raspberry Cream Pie features a buttery graham cracker crust filled with a tangy lemon filling, layered with fresh raspberries, and topped with light whipped cream. It’s a refreshing dessert that perfectly balances tart and sweet flavors, making it ideal for any occasion.
Ingredients
Scale
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