Description

Indulge in the perfect balance of sweet and tangy flavors with this delightful Lemon Raspberry Pie. A buttery graham cracker crust holds a luscious lemon filling topped with a vibrant raspberry layer, all crowned with whipped cream and fresh berries. This pie is a refreshing treat, ideal for any occasion.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Lemon Filling:

1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest

For the Raspberry Layer:

1 1/2 cups fresh raspberries
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons water

For Topping:

Whipped cream and fresh raspberries (optional)

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Instructions

Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake.
Make the Lemon Filling: Whisk condensed milk, egg yolks, lemon juice, and zest. Pour into crust and bake.
Create the Raspberry Layer: Cook raspberries, sugar, cornstarch, and water into a jam. Spread over the lemon layer.
Finish and Serve: Chill pie, then top with whipped cream and raspberries before serving.

Notes

For a smoother raspberry layer, strain the mixture to remove seeds.
The pie can be made a day ahead and refrigerated.