Lemon Raspberry Layered Pie
A vibrant dessert that balances sweet and tart flavors, featuring creamy lemon filling and luscious raspberry topping on a crispy graham cracker crust.
Ingredients
For the crust
- 2 cups crushed graham crackers To form a crispy and buttery crust.
- 1/2 cup melted butter Binds the crust together for a rich flavor.
- 1/4 cup sugar To add a hint of sweetness.
For the lemon filling
- 1 can 14 oz sweetened condensed milk Lends a creamy richness.
- 1/2 cup fresh lemon juice For an invigorating citrus zing.
- 1 tbsp lemon zest Enhances the lemony aroma and flavor.
- 2 large egg yolks Adds depth and a silky texture.
For the raspberry layer
- 1 1/2 cups fresh raspberries Bursting with juicy sweetness.
- 1/4 cup honey or sugar To sweeten the raspberry layer naturally.
- 1 tbsp cornstarch Helps thicken the raspberry sauce.
- 2 tbsp water To bring the raspberry layer together.
For the whipped cream topping
- 1 cup heavy cream Creates a luxurious, velvety topping.
- 2 tbsp powdered sugar To sweeten the whipped cream gently.
- 1 tsp vanilla extract For an aromatic undertone.
Instructions
Preparation of Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Stir until well mixed.
- Press the mixture firmly into the bottom of a pie dish.
- Bake for 8-10 minutes, then remove and let cool completely.
Lemon Filling Preparation
- In another mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour the lemon filling over the cooled crust and return it to the oven for an additional 12-15 minutes.
- Allow to cool to room temperature, then refrigerate for at least 2 hours to chill thoroughly.
Raspberry Layer Preparation
- In a saucepan over medium heat, combine fresh raspberries, honey (or sugar), cornstarch, and water.
- Stir constantly until the mixture thickens and resembles a sauce. Remove from heat and let cool.
Assembly
- Spread the cooled raspberry sauce on top of the lemon filling.
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream topping over the raspberry layer.
- Garnish with additional fresh raspberries or a sprinkle of lemon zest if desired.
- Chill for at least an hour before serving.
Notes
For a tastier crust, add a pinch of salt or cinnamon to the graham cracker mixture. You can substitute sweeteners like maple syrup for honey. For a more intense lemon flavor, increase lemon juice and zest slightly. Make sure to use cold bowls and beaters when whipping cream.