Description
Lemon Raspberry Layered Pie is a refreshing dessert that beautifully blends tart lemon curd and sweet raspberry filling, all nestled in a buttery graham cracker crust. This pie is perfect for summer gatherings, offering a stunning presentation and a burst of flavors in every bite. With its vibrant colors and delightful taste, it is sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar (divided)
- ⅓ cup cornstarch (divided)
- 1 cup water (divided)
- ½ cup fresh lemon juice
- 2 large egg yolks
- 2 cups fresh or frozen raspberries
- 1 ½ cups heavy whipping cream
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar; press into a pie dish and bake for 8–10 minutes. Let cool.
- In a saucepan, whisk together sugar and cornstarch. Gradually add water and lemon juice; cook until thickened. Remove from heat, whisk in egg yolks, butter, and zest, then pour into cooled crust.
- For the raspberry layer, cook raspberries with sugar, cornstarch, and water until thickened. Strain if desired and let cool before spreading over lemon layer.
- Whip cream with powdered sugar and vanilla until stiff peaks form; spread on top of pie.
- Chill for at least 2 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg