Raspberry Lemon Pie

Delight your taste buds with this vibrant and refreshing Raspberry Lemon Pie, a dessert that perfectly balances bright citrus notes with the sweet, tangy burst of ripe raspberries. Featuring a buttery graham cracker crust, a velvety lemon-raspberry filling infused with fresh fruit, and a luscious cloud of homemade whipped cream, this pie is as beautiful as it is delicious. Garnished with fresh raspberries and a sprinkle of lemon zest, it’s a show-stopping treat that’s perfect for any occasion. Ready in under an hour of active prep and made with simple, wholesome ingredients like fresh fruit and egg yolks, this pie is a summer favorite that can shine year-round. Whether you're searching for a no-fail celebration dessert or a light ending to a meal, Raspberry Lemon Pie is guaranteed to impress.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 2 cups Fresh raspberries
• 0.75 cups Granulated sugar (for filling)
• 2 tablespoons Cornstarch
• 0.5 cups Water
• 0.5 cups Fresh lemon juice
• 3 large Egg yolks, lightly beaten
• 2 tablespoons Unsalted butter (for filling)
• 1 cup Whipping cream
• 2 tablespoons Powdered sugar
• 0.5 cups Fresh raspberries (for garnish)
• 1 teaspoon Lemon zest (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool completely.

Step 4

In a medium saucepan, combine 2 cups of raspberries, 3/4 cup of sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and press the mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the raspberry puree aside.

Step 5

In another saucepan, whisk together the lemon juice and egg yolks. Heat over medium-low heat, stirring constantly, until the mixture begins to thicken. Gradually add in the raspberry puree while continuing to stir.

Step 6

Remove the saucepan from heat and stir in 2 tablespoons of butter until the filling is smooth and glossy. Let the mixture cool slightly before pouring it into the cooled pie crust.

Step 7

Refrigerate the pie for at least 4 hours, or until the filling is fully set.

Step 8

Just before serving, whip the cream and powdered sugar together in a bowl until soft peaks form. Spread or pipe the whipped cream over the top of the set pie.

Step 9

Garnish with fresh raspberries and a sprinkle of lemon zest.

Step 10

Slice, serve, and enjoy!

Nutrition Facts

Serving size	1193.6 grams (1193.6g)

Amount per serving	% Daily Value*
Calories	2697

Total Fat 188.00g	241%
Saturated Fat 111.20g	556%
Polyunsaturated Fat 0.00g
Cholesterol 1040mg	347%
Sodium 123mg	5%
Total Carbohydrate 233.80g	85%
Dietary Fiber 24.70g	88%
Total Sugars 189.50g
Protein 13.70g	27%

Vitamin D 68IU	340%
Calcium 150mg	12%
Iron 4mg	23%
Potassium 789mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 2.0%

Carbs: 34.9%