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Lemon Raspberry Layered Pie: A Tart & Creamy Dessert Worth Sharing

Abby Martin
A creamy, tart and fruity pie with layers of lemon filling, raspberry compote, and whipped cream in a buttery graham crust.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 1 9-inch pie
Calories 350 kcal

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp sugar
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 2 tsp lemon zest
  • 3 egg yolks
  • 1 1/2 cups fresh raspberries
  • 1 tbsp sugar for raspberries
  • 1 tsp unflavored gelatin optional
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Instructions
 

  • 1. Preheat oven to 350°F. Mix graham crumbs, sugar, and butter. Press into pie dish and bake for 8 minutes. Cool.
  • 2. Whisk condensed milk, lemon juice, zest, and yolks. Pour into crust. Bake at 325°F for 12–15 minutes. Cool completely.
  • 3. Mash raspberries with sugar. (Optional: dissolve gelatin in warm water and stir in). Spread over cooled lemon layer. Chill.
  • 4. Whip cream with powdered sugar until soft peaks form. Spread on top of raspberry layer.
  • 5. Chill pie for at least 3 hours or overnight.
  • 6. Garnish with fresh berries or lemon zest before serving.

Notes

Use fresh lemons for best flavor.
Gelatin helps the raspberry layer hold shape for cleaner slicing.
Store covered in the fridge up to 4 days.
Keyword lemon pie, lemon raspberry layered pie, raspberry dessert, summer pie