Lemon Raspberry Layered Pie
This delightful dessert features tangy lemon curd and sweet raspberries in a buttery graham cracker crust, making it a stunning centerpiece for any occasion.
Ingredients
For the crust
- 2 cups crushed graham crackers The perfect base with a light, crispy texture.
- 1/2 cup melted butter Adds richness and binds the crust together.
- 1/4 cup sugar Balances sweetness in the crust.
For the lemon layer
- 1 can (14 oz) sweetened condensed milk Creates a luscious texture.
- 1/2 cup fresh lemon juice Brings refreshing taste.
- 1 tbsp lemon zest Intensifies the lemon flavor.
- 2 pieces egg yolks Provides stability to the filling.
For the raspberry layer
- 1 1/2 cups fresh raspberries Essential for the layered effect.
- 1/4 cup honey or sugar Adds sweetness to the raspberries.
- 1 tbsp cornstarch Thickens the raspberry layer.
- 2 tbsp water Helps dissolve cornstarch.
For the topping
- 1 cup heavy cream Necessary for the light fluffy topping.
- 2 tbsp powdered sugar Sweetens the whipped topping.
- 1 tsp vanilla extract Adds flavor to the whipped cream.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine crushed graham crackers, melted butter, and sugar until evenly coated.
- Press the mixture firmly into the bottom of a pie pan to form a crust.
- Bake the crust for 10 minutes and allow it to cool completely.
Lemon Layer
- In a medium-sized bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
- Pour the lemon mixture over the cooled crust and bake for an additional 15 minutes until set.
- Let the pie cool to room temperature and refrigerate for at least two hours.
Raspberry Layer
- In a small saucepan over medium heat, combine raspberries, honey (or sugar), cornstarch, and water.
- Stir frequently until raspberries break down and the mixture thickens. Allow it to cool completely.
- Gently spread the cooled raspberry mixture over the chilled lemon layer.
Whipped Topping
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped topping over the raspberry layer and refrigerate for an additional hour.
Serving
- Slice and enjoy the exquisite taste of your homemade Lemon Raspberry Layered Pie.
Notes
For a healthier version, experiment with low-fat options or incorporate different fruits in the layers. Store in the refrigerator for up to three days or freeze for longer storage.