Description
Lemon Raspberry Pie brings sunshine right to your table with a zesty twist that dances between tangy and sweet. Creamy raspberry-studded filling nestled in a buttery crust delivers pure summer pleasure that makes dessert time absolutely delightful.
Ingredients
Scale
Main Ingredients:
- 1 9-inch graham cracker pie crust
- 1 cup fresh raspberries
- 1 can (14 ounces / 396 grams) sweetened condensed milk
- 4 large egg yolks
Supporting Ingredients:
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Topping Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra fresh raspberries
- Extra lemon slices
Instructions
- Craft your graham cracker crust in a 9-inch pie pan, pressing the mixture firmly. Bake at 350°F (175°C) for 8-10 minutes until golden. Allow your crust to cool completely before proceeding.
- Grab a large mixing bowl and combine 14 oz sweetened condensed milk, 4 egg yolks, ½ cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Whisk these ingredients until your mixture becomes smooth and slightly thickened.
- Distribute 1 cup fresh raspberries evenly across the bottom of your cooled crust. Gently pour the lemon filling over the berries, using a spatula to ensure complete coverage.
- Position your pie in the oven at 325°F (165°C). Bake for 15-20 minutes until the filling sets with a gentle center wobble. Remove and let the pie rest at room temperature.
- Refrigerate your pie for a minimum of 3 hours or overnight to achieve perfect chilling.
- Prepare whipped topping by beating 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the cream across the chilled pie’s surface.
- Garnish with additional fresh raspberries and lemon slices for a stunning presentation.
Notes
- Use ripe, fresh raspberries for the most vibrant flavor and best texture in your pie filling.
- Blind bake the pie crust for 15 minutes before adding the filling to prevent a soggy bottom and ensure a crisp crust.
- Zest the lemon before juicing to maximize the citrus flavor and add extra brightness to the pie.
- For a gluten-free version, swap traditional pie crust with an almond flour or graham cracker crust made from gluten-free crackers.
- Prep Time: 15 minutes
- Cook Time: 23-30 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 337 kcal
- Sugar: 37 g
- Sodium: 109 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 160 mg