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
- 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
Instructions
- 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).
Notes
- 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