Raspberry Lemon Pie
Delight your taste buds with this vibrant and refreshing Raspberry Lemon Pie, a dessert that perfectly balances bright citrus notes with the sweet, tangy burst of ripe raspberries. Featuring a buttery graham cracker crust, a velvety lemon-raspberry filling infused with fresh fruit, and a luscious cloud of homemade whipped cream, this pie is as beautiful as it is delicious. Garnished with fresh raspberries and a sprinkle of lemon zest, it’s a show-stopping treat that’s perfect for any occasion. Ready in under an hour of active prep and made with simple, wholesome ingredients like fresh fruit and egg yolks, this pie is a summer favorite that can shine year-round. Whether you're searching for a no-fail celebration dessert or a light ending to a meal, Raspberry Lemon Pie is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 2 cups Fresh raspberries
- 0.75 cups Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 0.5 cups Water
- 0.5 cups Fresh lemon juice
- 3 large Egg yolks, lightly beaten
- 2 tablespoons Unsalted butter (for filling)
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cups Fresh raspberries (for garnish)
- 1 teaspoon Lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool completely.
In a medium saucepan, combine 2 cups of raspberries, 3/4 cup of sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and press the mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the raspberry puree aside.
In another saucepan, whisk together the lemon juice and egg yolks. Heat over medium-low heat, stirring constantly, until the mixture begins to thicken. Gradually add in the raspberry puree while continuing to stir.
Remove the saucepan from heat and stir in 2 tablespoons of butter until the filling is smooth and glossy. Let the mixture cool slightly before pouring it into the cooled pie crust.
Refrigerate the pie for at least 4 hours, or until the filling is fully set.
Just before serving, whip the cream and powdered sugar together in a bowl until soft peaks form. Spread or pipe the whipped cream over the top of the set pie.
Garnish with fresh raspberries and a sprinkle of lemon zest.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 33.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 158 mg | 3% | |
*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.
