Description
A refreshing lemon raspberry layered pie with a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 1/2 cup freshly squeezed lemon juice
- 4 large egg yolks
- 1 teaspoon lemon zest
- 2 cups fresh raspberries
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F.
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into a pie dish to form the crust.
- Bake the crust for 10 minutes, then cool.
- Combine sugar, cornstarch, and salt in a saucepan.
- Add water, lemon juice, egg yolks, and lemon zest to the saucepan.
- Cook over medium heat, stirring until thickened.
- Remove from heat and let cool slightly.
- Layer fresh raspberries over the cooled crust.
- Pour the lemon mixture over the raspberries.
- Chill the pie in the refrigerator for at least 4 hours.
- Top with whipped cream before serving.
Notes
- Use fresh raspberries for the best flavor.
- Allow the pie to set for longer for a firmer texture.
- Garnish with additional raspberries if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg
Keywords: lemon raspberry layered pie, dessert, pie, summer dessert