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Lemon Raspberry Layered Pie

A vibrant layered pie featuring a buttery crust, sweet raspberry filling, and silky lemon cream topping.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and bake crust for 10 minutes.
  2. Cook raspberry layer ingredients until thickened.
  3. Spread raspberry layer over cooled crust and chill.
  4. Beat lemon cream ingredients until smooth.
  5. Fold whipped cream into lemon mixture.
  6. Spread lemon cream over raspberry layer.
  7. Chill for at least 4 hours before serving.

Notes

For best results, chill overnight before slicing.