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Lemon Raspberry Layered Pie

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Bright, refreshing, and irresistibly creamy, this Lemon Raspberry Layered Pie features a buttery graham cracker crust, luscious homemade lemon curd, a vibrant raspberry topping, and fluffy whipped cream. It’s the perfect easy dessert for summer parties, family gatherings, or special occasions.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tablespoons granulated sugar

For the Lemon Layer:

1 cup granulated sugar

1/3 cup cornstarch

1 cup water

1/2 cup fresh lemon juice (about 3–4 lemons)

2 large egg yolks

2 tablespoons unsalted butter

1 tablespoon lemon zest

For the Raspberry Layer:

2 cups fresh or frozen raspberries

1/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons water

For the Whipped Topping:

1 1/2 cups heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions

Prepare the Crust:

  1. Preheat oven to 350°F (175°C).

  2. Mix graham cracker crumbs, melted butter, and sugar.

  3. Press into a 9-inch pie dish and bake for 8–10 minutes. Cool completely.

Make the Lemon Layer:

  1. In a saucepan, whisk sugar and cornstarch.

  2. Gradually add water and lemon juice, whisking until smooth.

  3. Cook over medium heat, stirring until thick and bubbling.

  4. Remove from heat and quickly whisk in egg yolks, butter, and lemon zest.

  5. Pour into cooled crust and spread evenly. Refrigerate.

Prepare the Raspberry Layer:

  1. In a saucepan, combine raspberries, sugar, cornstarch, and water.

  2. Cook over medium heat, stirring until raspberries break down and mixture thickens.

  3. (Optional) Strain to remove seeds.

  4. Cool and spread over the lemon layer. Refrigerate.

Make the Whipped Topping:

  1. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  2. Spread or pipe over the pie.

Chill and Serve:

  • Refrigerate the pie for at least 2 hours before slicing.

  • Garnish with fresh raspberries, lemon zest, or lemon slices if desired.

Notes

For a shortcut, use store-bought lemon curd and raspberry jam.

Swap raspberries for blackberries or strawberries for a twist.

For extra richness, add a layer of white chocolate ganache between the lemon and raspberry layers.

A vanilla wafer crust can be used for a sweeter base.

Find it online: https://chocolatecoveredamy.com/lemon-raspberry-layered-pie/