Creamy Lemon Raspberry Pie
Indulge in the perfect balance of tangy and sweet with this Creamy Lemon Raspberry Pie, a refreshing dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, a luscious lemon-infused custard filling, and a topping of pillowy homemade whipped cream, this pie is bursting with vibrant flavors. Juicy fresh raspberries are layered into the filling and adorn the top for a stunning presentation that's perfect for any occasion. With its quick prep time and no-fuss ingredients, this easy-to-make dessert is ideal for summer gatherings, dinner parties, or whenever you crave a citrusy treat. Garnish with extra lemon zest or slices for an extra pop of flavor that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 4 large Egg yolks
- 0.75 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 cup Fresh raspberries
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Additional raspberries, for garnish
- optional Lemon slices or zest, for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, then allow it to cool completely on a wire rack.
Meanwhile, in a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Pour the lemon cream filling into the cooled crust and smooth the top with a spatula.
Bake the pie for 12-15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours, or overnight for best results.
Before serving, prepare the whipped cream topping by beating the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
Spread or pipe the whipped cream evenly over the chilled pie.
Decorate the top of the pie with fresh raspberries and optional garnishes like lemon slices or additional zest.
Slice, serve, and enjoy your Creamy Lemon Raspberry Pie!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 41.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
