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
Scale
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
