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Lemon Raspberry Pie


Why You’ll Love This Recipe

  1. Tangy & Sweet : The perfect balance of lemon’s zestiness and raspberry’s sweetness.
  2. Creamy Texture : The luscious filling is smooth, rich, and melt-in-your-mouth decadent.
  3. Easy to Make : Minimal effort with maximum flavor—perfect for bakers of all levels.
  4. Versatile : Serve as-is or top with whipped cream, meringue, or extra berries.
  5. Kid-Friendly : Even picky eaters will adore the vibrant flavors and creamy texture.

Ingredients You’ll Need

For the Crust:

  • 1 1/4 cups graham cracker crumbs (or crushed cookies for a sweeter crust)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter , melted

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries , plus extra for garnish

For Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C) .
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake the crust for 8–10 minutes , or until lightly golden. Let it cool completely