Go Back
–+ servings
Lemon Raspberry Layered Pie Delights

Lemon Raspberry Layered Pie Delights

Bright lemon cream meets a luscious raspberry layer in this no-bake, make-ahead pie with a buttery graham cracker crust and a cloud of whipped cream.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups graham cracker crumbs about 12 sheets, finely crushed
  • 0.25 cup granulated sugar for crust
  • 0.33 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream well chilled
  • 0.33 cup powdered sugar
  • 2 cups fresh raspberries plus juices if thawed frozen are used
  • 0.5 cup seedless raspberry jam
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
  • 0.25 tsp kosher salt
  • 0.5 cup fresh raspberries for garnish

Instructions

Preparation Steps

  • Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9 inch pie dish. Chill while you prepare the filling.
  • Lemon cream filling: In a large bowl, beat cream cheese until smooth. Mix in sweetened condensed milk, lemon juice, lemon zest, and vanilla until silky with no lumps.
  • Whipped cream: Whip the heavy cream with powdered sugar to medium peaks. Gently fold half of the whipped cream into the lemon filling. Reserve the remaining whipped cream for topping.
  • Raspberry layer: In a small saucepan, whisk cornstarch with water to make a slurry. Add raspberries, raspberry jam, and salt. Cook over medium heat, stirring, until thick and glossy and berries just break down, about 3 to 5 minutes. Cool to room temperature.
  • Assemble: Spread half of the lemon filling into the chilled crust. Spoon the raspberry mixture over the top in an even layer. Cover with the remaining lemon filling and smooth the surface.
  • Chill and finish: Refrigerate at least 3 hours to set. Top with the reserved whipped cream and garnish with fresh raspberries. Slice and serve cold.

Notes

For clean slices, chill the pie overnight and warm a knife under hot water between cuts. Swap raspberry jam for strawberry in a pinch, and add an extra 0.25 tsp lemon zest for a brighter citrus kick.