If you’re looking for the ultimate treat that strikes a perfect balance between bright citrus and berry sweetness, let me introduce you to Lemon Raspberry Pie. This dazzling dessert is a summertime showstopper, featuring a velvety lemon filling studded with fresh raspberries and finished with clouds of homemade whipped cream. The graham cracker crust provides a buttery crunch that ties everything together. Whether you’re celebrating a special occasion or just need a slice of something sunny after dinner, this pie will quickly become a cherished favorite. Lemon Raspberry Pie brings sunshine to any table!
Ingredients You’ll Need
-
Pie Filling:
- 1 (14-ounce) can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 1/2 cups fresh raspberries
Additional Ingredients:
- 1 (9-inch) graham cracker pie crust
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How to Make Lemon Raspberry Pie
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). This ensures the oven is the right temperature to set the filling perfectly without overbaking. Grab your graham cracker crust and set it out, ready to be filled with luscious lemon goodness.
Step 2: Mix the Filling
In a medium mixing bowl, add the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest. Whisk them together until the mixture is completely smooth, creamy, and lightly pale in color. This step forms the heart of your Lemon Raspberry Pie, ensuring every bite is bursting with flavor.
Step 3: Gently Fold in Raspberries
Now comes the fun part! Take 1 cup of your fresh raspberries and gently fold them into the lemon mixture. Be careful not to crush the berries — you want lovely pops of fruit throughout the pie, not a purple swirl. This is what makes Lemon Raspberry Pie striking both inside and out.
Step 4: Fill and Bake
Pour the filling into your graham cracker crust, smoothing the top with a spatula. Place the pie on the center rack of your oven and bake for 15 to 18 minutes. The center should look set but still have a slight jiggle when you nudge the pan. Overbaking removes that creamy, dreamy texture, so keep an eye on it!
Step 5: Cool and Chill
Once it’s baked, let the pie cool at room temperature. Then, pop it in the refrigerator for at least 4 hours or, better yet, overnight. Chilling is what sets the pie and really intensifies the bright flavors. The anticipation is worth it, I promise!
Step 6: Make the Whipped Cream
Just before serving, whip the heavy cream with the powdered sugar and vanilla extract in a cold bowl until stiff, billowy peaks form. You can spoon or pipe it over the chilled pie — either way, it elevates every mouthful of Lemon Raspberry Pie into a slice of heaven.
Step 7: Garnish and Serve
Scatter the remaining raspberries over the top for a final touch of color and fresh flavor. Slice, serve, and get ready for smiles all around!
How to Serve Lemon Raspberry Pie
Garnishes
The easiest way to make your Lemon Raspberry Pie truly pop is with an extra handful of vibrant fresh raspberries, a sprinkle of lemon zest, or even a dusting of powdered sugar. For a fancy touch, add a few mint leaves for color contrast and a hint of herbal freshness.
Side Dishes
This pie shines on its own, but it’s lovely alongside a scoop of vanilla or lemon sorbet for an extra-refreshing dessert combo. If you’re feeling cozy, a cup of tea or a tangy lemonade pairs beautifully, echoing the pie’s citrusy flavors.
Creative Ways to Present
For a fun twist, try assembling individual mini Lemon Raspberry Pies in mason jars for picnics or parties — guests will adore them! Another idea: serve with dollops of raspberry jam, or drizzle a raspberry coulis around the plate for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the Lemon Raspberry Pie with plastic wrap or foil and keep it refrigerated. It holds its creamy texture and fresh taste for up to three days, making it perfect for prepping ahead of a gathering.
Freezing
Yes, you can freeze Lemon Raspberry Pie for longer storage! Freeze the pie (without the whipped cream topping) tightly wrapped for up to one month. When ready to enjoy, thaw overnight in the refrigerator and add freshly whipped cream and berries before serving.
Reheating
This pie is best enjoyed cold or at room temperature, so no reheating necessary. If you’ve chilled it a bit longer than planned, just let it sit out for 15 to 20 minutes before slicing for the ultimate creamy texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can! For best results, thaw and drain the frozen raspberries well before folding them into the filling to avoid excess moisture. Fresh still gives the best color and texture, but frozen works beautifully in a pinch.
Can I make Lemon Raspberry Pie ahead of time?
Absolutely! This pie is actually better when made in advance, as the flavors meld and develop after a night in the fridge. Just add the whipped cream and fresh berries right before serving for the prettiest presentation.
What if I don’t have a graham cracker crust?
You can substitute with a homemade cookie or vanilla wafer crust. Just bake the crust first and make sure it’s completely cooled before adding your filling for the classic Lemon Raspberry Pie experience.
Can I use bottled lemon juice?
Fresh lemon juice really makes the flavor sing, but if you’re in a hurry, bottled will work. However, you’ll miss the aromatic depth that zest and fresh juice bring — try to use at least fresh zest if you can!
Is this pie gluten-free?
The filling is naturally gluten-free, but most store-bought graham cracker crusts contain gluten. For a gluten-free option, look for pre-made gluten-free crusts or make your own using gluten-free graham-style crackers.
Final Thoughts
If you’re ready to dazzle your family or friends with a dessert that truly tastes like summer, this Lemon Raspberry Pie is your new go-to recipe. It’s vibrant, creamy, and bursting with fresh flavor in every single bite. Give it a try — your taste buds will thank you!
Print
Lemon Raspberry Pie Recipe
- Total Time: 30 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect balance of sweet and tangy flavors with this delightful Lemon Raspberry Pie. A creamy lemon filling studded with fresh raspberries, all nestled in a graham cracker crust and topped with fluffy whipped cream.
Ingredients
Pie Filling:
- 1 (14-ounce) can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 1/2 cups fresh raspberries
Additional Ingredients:
- 1 (9-inch) graham cracker pie crust
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix the filling: In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth. Fold in raspberries.
- Bake: Pour mixture into crust and bake for 15-18 minutes until set.
- Cool and chill: Cool at room temperature, then chill for 4 hours.
- Whip cream: Beat cream with sugar and vanilla until stiff peaks form.
- Finish: Spread whipped cream over pie and garnish with raspberries.
Notes
- For extra raspberry flavor, layer raspberry jam in the crust before filling.
- Best served chilled; keeps well for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27 g
- Sodium: 170 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
