Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Raspberry Layered Pie

A refreshing dessert combining the brightness of lemon with the sweetness of raspberries in a layered pie.

  • Total Time: 4 hours 23 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 9-inch graham cracker crust
  • 10 oz package frozen raspberries, thawed
  • 1 tablespoon cornstarch
  • 3 egg yolks
  • 14 oz can sweetened condensed milk
  • 1/2 cup lemon juice
  • Cool Whip

Instructions

  1. Preheat oven to 350°F.
  2. Stir thawed raspberries and cornstarch together in a small saucepan. Cook over medium heat, stirring until thickened. Set aside.
  3. Beat egg yolks in a medium bowl. Add condensed milk and lemon juice; stir until well combined.
  4. Pour lemon mixture into graham cracker crust. Bake for 8 minutes.
  5. Spoon raspberry mixture over lemon filling. Chill at least 4 hours.
  6. Spread Cool Whip over raspberries just before serving. Serve cold.

Notes

This pie is easy to make and perfect for warm weather due to its chilled nature. Ensure the raspberry mixture is fully cooled before assembling the pie.

  • Author: Unknown
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 30
  • Sodium: 150
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 60