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Lemon Raspberry Layered Pie

A bright and refreshing layered pie featuring a creamy lemon filling, a vibrant raspberry layer, and a buttery graham cracker crust.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American, Summer
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp unsalted butter melted
Lemon Layer
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 0.33 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Raspberry Layer
  • 2 cups raspberries fresh
  • 0.25 cup sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice

Equipment

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

Method
 

  1. Mix graham crumbs, melted butter, and sugar.
  2. Press crust into a 9-inch pie dish and bake 8 minutes or chill 1 hour.
  3. Beat cream cheese until smooth.
  4. Add condensed milk, lemon juice, zest, and vanilla; mix until silky.
  5. Pour lemon filling into crust and chill.
  6. Cook raspberries, sugar, cornstarch, water, and lemon juice until thickened.
  7. Cool raspberry mixture completely.
  8. Layer raspberry topping over lemon filling.
  9. Chill at least 4 hours before serving.

Notes

For ultra-clean slices, chill overnight before cutting.