Description
This pie combines lemon cream and raspberry sauce. You use a graham cracker crust for the base.
Ingredients
Scale
- 1 graham cracker crust
- 8 ounces cream cheese
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups raspberries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Beat the cream cheese and half of the sugar.
- Stir in the lemon juice and lemon zest.
- Spread the lemon mixture into the pie crust.
- Mix the raspberries, remaining sugar, cornstarch, and water in a pan.
- Cook over medium heat until the sauce thickens.
- Let the raspberry sauce cool.
- Pour the raspberry layer over the lemon filling.
- Refrigerate the pie for four hours before you serve it.
Notes
- Use lemons for flavor.
- Keep the pie cold.
- Add berries if you like.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
Keywords: lemon raspberry layered pie, dessert, fruit pie, no-bake pie