Lemon raspberry layered pie: 3 layers of divine bliss

There is just something about the way tart lemons and sweet raspberries hang out together. It is like they were born to be in the same pan. I first made this lemon raspberry layered pie for a garden party last July and let me tell you it was the star of the show. I was running around trying to fix the string lights and keep the dog out of the snacks but once everyone took a bite of this pie the whole yard went quiet. It is refreshing and bright and honestly I could eat the filling with a spoon before it even hits the crust. You get that punchy citrus kick followed by the jammy sweetness of the berries and it just feels like sunshine on a plate.

Why You Will Love This Lemon Raspberry Layered Pie

You are going to flip for the textures in this recipe. You get that satisfying crunch from the graham cracker base then a thick fruity raspberry layer and finally a cloud of lemon cream on top. It looks like you spent all day in the kitchen because the colors are so vibrant but it is actually really simple to pull together. It is the kind of dessert that makes you look like a pro even if your kitchen is a total disaster zone like mine usually is. Plus it is cold and creamy which is exactly what you want when the weather starts heating up.

Ingredients for Your Lemon Raspberry Layered Pie

Gather up these items before you start so you do not have to hunt through the pantry with sticky hands. Here is what you need.

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 1 cup fresh raspberries plus extra for garnish
• 2 tablespoons granulated sugar
• 14 ounces sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups whipped topping or stabilized whipped cream

Equipment for Lemon Raspberry Layered Pie

You do not need anything fancy to make this happen. Just the basics will do the trick.

• 9-inch pie plate
• Medium mixing bowls
• Electric hand mixer
• Silicone spatula
• Small saucepan

How to Make Lemon Raspberry Layered Pie

The secret to a perfect layered pie is patience. You really want to make sure your layers stay separate so they look beautiful when you cut into them. If you rush it you might end up with a pink swirl which still tastes great but we are going for those distinct stripes today. Give yourself enough time for the chilling stages and you will be golden.

Preparing the Lemon Raspberry Layered Pie Crust

Mix those graham cracker crumbs with your melted butter until it feels like wet sand. Dump it into your pie plate and press it down hard. I like to use the bottom of a measuring cup to really pack it in there so it does not fall apart later. You can pop this in the oven for about eight minutes if you want a toasted flavor or just stick it in the fridge to firm up while you make the rest. Chilling the crust is a huge help for keeping those slices neat.

Making the Raspberry Layer

Put your raspberries and sugar in a small saucepan over medium heat. Mash them up as they warm up and let them simmer until the mixture gets thick and syrupy. This usually takes about five to ten minutes. Now this part is important. You have to let this sauce cool down completely. If you pour hot raspberry sauce onto your crust or under your lemon layer it is going to be a mess. Once it is cool spread it over the bottom of your crust in a nice even layer.

Creating the Lemon Filling

In a medium bowl whisk together the sweetened condensed milk with the lemon juice and that bright lemon zest. You will see it start to thicken up almost instantly because of the science between the milk and the acid. It is like magic. Gently fold in your whipped topping with a spatula. Do not stir it too hard or you will knock all the air out. You want it light and fluffy. Spread this lemon cloud right over the raspberry layer and smooth out the top.

Expert Tips for Lemon Raspberry Layered Pie

To avoid a soggy bottom make sure your raspberry layer is nice and thick before you take it off the stove. If it is too watery it will soak into the crust. When it comes time to serve use a sharp knife and dip it in hot water then wipe it dry between every single cut. This is how you get those perfect clean edges like you see in bakeries. If you cannot find fresh raspberries do not worry. Frozen ones work just as well for the cooked layer just make sure to simmer them a little longer to get rid of the extra moisture.

FAQ for Lemon Raspberry Layered Pie

• Can I make this pie ahead of time? Yes it is actually much better if you make it 24 hours in advance so the layers have time to fully set up.
• How long does it stay fresh in the fridge? It will stay delicious for up to 3 days if you keep it covered tightly.
• Can I freeze this pie? You sure can. It makes a fantastic frozen treat. Just let it sit on the counter for about 15 minutes before you try to slice it.

Nutritional Info for Lemon Raspberry Layered Pie

This is based on cutting the pie into 8 generous slices.

• Calories: 340 kcal
• Total Fat: 18g
• Carbohydrates: 42g
• Sugars: 29g
• Protein: 4g

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