Lemon Raspberry Layered Pie
A delightful dessert that layers creamy lemon filling with fresh raspberries atop a crunchy graham cracker crust.
Ingredients
Crust
- 1 piece premade graham cracker crust Offers delightful crunch and sweetness.
Filling
- 2 cups heavy cream Use room temperature for easier mixing.
- 1 cup powdered sugar
- 8 oz cream cheese Smooth for rich consistency.
- 1/4 cup lemon juice Bright and tangy flavor.
- 1 tbsp lemon zest Enhances lemon flavor.
- 1 tsp vanilla extract Adds warmth.
- 1 cup fresh raspberries Select the ripest for best flavor.
Instructions
Preparation
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- In another bowl, beat the cream cheese with lemon juice, lemon zest, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture to retain airiness.
- Spread half of the lemon mixture over the graham cracker crust.
- Add a layer of fresh raspberries over the creamy base.
- Top with the remaining lemon mixture, spreading evenly.
Chilling
- Cover the pie and refrigerate for at least 4 hours or preferably overnight.
Notes
Key tips include using room temperature cream cheese, allowing enough chilling time, and choosing fresh raspberries.