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Lemon Raspberry Layered Pie

A creamy, refreshing layered pie made with tangy lemon filling, sweet raspberry topping, and a buttery crust.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Lemon Layer
  • 8 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup whipped cream
Raspberry Layer
  • 2 cups raspberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Equipment

  • Mixing bowls
  • Saucepan
  • Pie dish
  • Hand mixer or stand mixer

Method
 

  1. Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and chill until firm.
  2. Cook raspberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Cool completely.
  3. Beat cream cheese, sugar, lemon juice, and zest until smooth.
  4. Fold whipped cream into the lemon mixture gently.
  5. Spread lemon layer over crust, then top with raspberry layer.
  6. Chill for at least 4 hours before serving.

Notes

For best results, chill overnight and garnish just before serving.