Why You’ll Love This Recipe
- Tangy & Sweet : The perfect balance of lemon’s zestiness and raspberry’s sweetness.
- Creamy Texture : The luscious filling is smooth, rich, and melt-in-your-mouth decadent.
- Easy to Make : Minimal effort with maximum flavor—perfect for bakers of all levels.
- Versatile : Serve as-is or top with whipped cream, meringue, or extra berries.
- 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
- Preheat your oven to 350°F (175°C) .
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8–10 minutes , or until lightly golden. Let it cool completely
