If you have a soft spot for zesty, fruity desserts that feel like sunshine on a plate, you are going to absolutely adore this Lemon Raspberry Pie Recipe. It’s a vibrant celebration of tangy lemon custard paired perfectly with a luscious, sweet raspberry topping all nestled in a crisp graham cracker crust. Each bite delivers a fresh burst of flavor that’s both refreshing and indulgent, making it the perfect treat for gatherings or simply brightening up any ordinary day. Trust me, once you try this, you’ll want to make it your go-to dessert staple!
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a show-stopping Lemon Raspberry Pie Recipe. Each component plays a vital role, from the buttery graham cracker crust that holds everything together to the fresh raspberries that add vibrant color and natural sweetness.
- 2 cups crushed graham crackers: Provides a crunchy, sweet base that complements the creamy filling beautifully.
- 1/2 cup melted butter: Binds the crust ingredients together, adding richness and depth.
- 1/4 cup sugar: Balances the tartness and enhances the overall flavor of the crust.
- 1 can (14 oz) sweetened condensed milk: Creates the creamy, dreamy lemon filling with a silky texture.
- 1/2 cup fresh lemon juice: Brings the essential bright and tangy punch this pie is known for.
- 1 tablespoon lemon zest: Intensifies the lemon flavor with aromatic oils and freshness.
- 2 egg yolks: Help thicken and set the lemon filling to the perfect custard consistency.
- 1 cup fresh raspberries: Add juicy sweetness and gorgeous color to the topping.
- 2 tablespoons sugar: Sweetens the raspberry topping without overpowering its natural tartness.
- 1 tablespoon lemon juice: Enhances the raspberry flavor and keeps the topping vibrant.
How to Make Lemon Raspberry Pie Recipe
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, ensuring it’s evenly distributed for a sturdy base that bakes to golden perfection. Bake for 8 to 10 minutes until lightly golden, then remove it from the oven and allow it to cool completely, setting you up for a crust that’s crisp and flavorful.
Step 2: Mix the Lemon Filling
While the crust cools, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a bowl until the mixture is smooth and glossy. This luscious filling is the heart of the Lemon Raspberry Pie Recipe, offering a balance of creamy sweetness and citrusy brightness. Once blended, pour it gently into your cooled crust, spreading evenly to prepare for its time in the oven.
Step 3: Bake the Lemon Filling
Bake the pie for 15 to 18 minutes, or until the filling is set but still slightly jiggly in the center, indicating a perfectly creamy texture. Once baked, allow the pie to cool to room temperature on a wire rack, then refrigerate it for at least 2 hours to chill thoroughly. This chilling step is crucial for developing the filling’s smooth, custardy texture.
Step 4: Prepare the Raspberry Topping
To create the fresh raspberry topping, place the fresh raspberries, sugar, and lemon juice into a small saucepan. Cook the mixture over medium heat for about 5 minutes until the raspberries break down and the sauce thickens slightly. This topping delivers a vibrant contrast in both color and flavor, making it an irresistible finishing touch for the pie. Allow the topping to cool completely before moving on.
Step 5: Assemble and Serve
Once your lemon pie has chilled and the raspberry topping has cooled, gently pour the topping over the lemon filling and spread it evenly with a spatula. Pop the pie back into the refrigerator if needed to set the topping. When ready, slice the pie and serve chilled to enjoy the delightful combination of tangy lemon and sweet raspberry in every bite.
How to Serve Lemon Raspberry Pie Recipe
Garnishes
For a final flourish, consider garnishing your Lemon Raspberry Pie Recipe with a handful of fresh raspberries or a sprinkle of finely grated lemon zest. A few mint leaves can also add a refreshing herbal note and a pop of green, making the pie look as vibrant as it tastes.
Side Dishes
This pie shines as a dessert on its own but pairing it with light accompaniments like a scoop of vanilla bean ice cream or a dollop of lightly whipped cream elevates the experience even more. A simple mixed berry salad can also complement the pie without overwhelming its delicate flavors.
Creative Ways to Present
For entertaining, serve the pie in clear individual glasses or mini jars, layering lemon filling and raspberry topping for a charming parfait-style presentation. You can also add edible flowers or drizzle a lemon glaze around the plate for a dessert that’s as beautiful to look at as it is delicious to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Raspberry Pie Recipe should be stored in the refrigerator, covered tightly with plastic wrap or kept in an airtight container. It will stay fresh and delicious for up to 3 days, giving you plenty of time to savor each slice.
Freezing
The pie can be frozen, but to preserve the best texture, it’s advisable to freeze it without the raspberry topping. Wrap the pie (or individual slices) tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving and add fresh raspberry topping when ready.
Reheating
This pie is best enjoyed chilled and does not require reheating. However, if you prefer a slightly softer temperature, let slices sit at room temperature for 10 to 15 minutes before serving to unlock more flavors and aromas.
FAQs
Can I use frozen raspberries for the topping?
Yes, frozen raspberries work well for the topping. Just thaw them first and drain any excess liquid before cooking to avoid a watery sauce.
Is there a way to make this pie vegan?
You can try substituting the sweetened condensed milk with a coconut-based condensed milk alternative and replace the egg yolks with a vegan egg substitute or cornstarch to help thicken the filling.
How tart is the lemon filling?
The filling has a lovely balance of tartness and sweetness. The fresh lemon juice and zest give it a bright, zesty flavor without being too sour thanks to the creamy sweetened condensed milk.
Can I prepare the crust in advance?
Absolutely! You can prepare and bake the crust up to a day ahead. Just store it wrapped tightly at room temperature until you’re ready to add the filling.
What’s the best way to slice the pie cleanly?
Use a sharp knife dipped in hot water and wiped dry before each slice. This helps keep clean edges and prevents the filling from sticking to the blade.
Final Thoughts
This Lemon Raspberry Pie Recipe is one of those magical desserts that effortlessly combines simplicity with show-stopping flavor. Whether you’re serving it at a special occasion or just treating yourself on a sunny afternoon, it’s bound to bring smiles all around. Don’t be surprised if it becomes a regular in your dessert rotation—once you taste that bright lemon filling paired with sweet raspberry topping in a crunchy crust, you’ll understand why it’s such a beloved classic!
Print
Lemon Raspberry Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Raspberry Pie combines a tangy lemon filling with a crisp graham cracker crust, topped with a sweet and vibrant raspberry sauce. Perfectly chilled, it offers a refreshing and fruity dessert ideal for summer or any occasion.
Ingredients
Crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 egg yolks
Raspberry Topping
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
- Bake the Crust: Place the crust in the oven and bake for 8-10 minutes until lightly golden. Remove from oven and allow it to cool completely to ensure the filling sets properly.
- Make Lemon Filling: In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is smooth and well combined.
- Bake the Filling: Pour the lemon filling into the cooled crust and bake in the oven for 15-18 minutes, or until the filling is set. After baking, let the pie cool to room temperature, then refrigerate for at least 2 hours to chill and firm up.
- Prepare Raspberry Topping: In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Remove from heat and let it cool.
- Add Raspberry Topping: Once the pie is chilled, pour the cooled raspberry topping evenly over the lemon filling and spread gently.
- Serve: Slice the pie and serve chilled. Garnish with fresh raspberries for an extra touch of freshness and color.
Notes
- Ensure the crust is completely cooled before adding the lemon filling to prevent it from becoming soggy.
- Use fresh lemon juice for the best tangy flavor and brightness in the filling and topping.
- The raspberry topping can be prepared a day ahead and refrigerated to save time.
- Chilling the pie for at least 2 hours is essential for the filling to set properly and to enhance flavor melding.
- For a decorative touch, reserve some fresh raspberries to place on top before serving.
