Description
This stunning Lemon Raspberry Layered Pie Recipe combines tangy lemon curd, sweet raspberries, and fluffy whipped cream in beautiful distinct layers. Perfect for special occasions, this no-bake dessert features a buttery graham cracker crust and requires only 45 minutes of active prep time. The result is a visually impressive dessert that tastes as amazing as it looks!
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- Pinch of salt
For the Lemon Layer:
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1½ cups water
- 3 large egg yolks, beaten
- 3 tablespoons butter
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- Yellow food coloring (optional)
For the Raspberry Layer:
- 2 cups fresh raspberries (or 1½ cups frozen, thawed)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Whipped Topping:
- 1½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a 9-inch pie pan. Bake for 10 minutes, then cool completely.
Step 2: Make the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking constantly. Cook over medium heat, stirring continuously, until thickened and boiling. Cook 2 minutes more.
Step 3: Temper the Egg Yolks
Remove from heat. Slowly whisk ½ cup hot mixture into beaten egg yolks. Pour egg mixture back into saucepan, whisking constantly.
Step 4: Finish the Lemon Curd
Cook on medium-low heat for 2 minutes, stirring constantly. Remove from heat and stir in butter, lemon juice, and zest. Cover with plastic wrap touching surface. Refrigerate 30 minutes.
Step 5: Prepare the Raspberry Layer
Mash half the raspberries with sugar and cornstarch. Cook over medium heat 3-4 minutes until thickened. Stir in lemon juice and remaining whole raspberries. Cool completely.
Step 6: Make Whipped Topping
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Step 7: Assemble the Pie
Spread cooled lemon filling over crust. Add raspberry layer, then top with whipped cream. Refrigerate 4+ hours before serving.
Notes
Make-Ahead Tips: This Lemon Raspberry Layered Pie Recipe actually tastes better after chilling overnight. Can be made up to 24 hours in advance.
Storage: Store covered in refrigerator for up to 4 days. For best results, add whipped topping just before serving if making more than 2 days ahead.
Substitutions: Use frozen raspberries (thawed and drained), substitute digestive biscuits for graham crackers, or use coconut cream for dairy-free option.
Pro Tip: Ensure each layer is completely cooled before adding the next to prevent mixing and maintain distinct beautiful layers.
- Prep Time: 45
- Cook Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 44
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
- Cholesterol: 95
Keywords: lemon raspberry layered pie recipe, easy layered pie, no bake pie recipe, lemon raspberry dessert, layered dessert recipe, summer pie recipe, make ahead dessert, graham cracker crust pie