We stopped at a little roadside diner on the way back from a weekend cabin trip—one of those quiet places that still put a paper menu under your plate. The waitress, probably in her seventies, walked with a slight limp but had the warmest smile.
When she asked if we wanted dessert, we almost said no. But she insisted: “You’ll want to try the lemon raspberry pie—it’s my granddaughter’s recipe.”
It came out with a soft cloud of whipped cream and a golden crust, the kind that flakes just right when you cut into it. My friend took one bite, then nudged me hard with his elbow—“You need to figure out how to make this.” That’s how this pie made its way into my kitchen and, eventually, into my regular dessert rotation.
It’s not a flashy dessert, but it doesn’t need to be. The contrast of bright lemon and sweet raspberry, the buttery crunch of the graham crust, and the cool whipped topping all work together like a little harmony of flavor. And once you taste it, you get why someone might pass this kind of recipe down like a family secret.
Short Description
This Lemon Raspberry Layered Pie features a buttery graham cracker crust, silky lemon custard, tangy raspberry topping, and a fluffy whipped cream finish—perfect for warm weather gatherings or a sweet afternoon treat.
Key Ingredients
For the Crust:
- 2 cups crushed graham crackers
- ½ cup melted butter
- ¼ cup sugar
For the Lemon Layer:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 egg yolks
For the Raspberry Layer:
- 1 ½ cups fresh raspberries
- ¼ cup honey or sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Whipped Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Tools Needed
- Mixing bowls (medium and large)
- Whisk and spatula
- Hand mixer or stand mixer
- Saucepan
- 9-inch pie dish
- Measuring cups and spoons
- Zester (for lemon)
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Stir until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake for 8 minutes until lightly golden. Let it cool completely before adding any filling.
Step 2: Make the Lemon Layer
In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined. Pour the lemon mixture over the cooled crust, spreading it evenly.
Bake for 12–15 minutes, or until the center is set but slightly jiggly. Remove and let it cool to room temperature, then transfer to the fridge to chill while preparing the next layer.
Step 3: Prepare the Raspberry Layer
In a small saucepan over medium heat, stir together raspberries, honey (or sugar), cornstarch, and water. Cook for about 5 minutes, stirring often, until the mixture thickens and the berries break down.
Remove from heat and allow to cool slightly. Spread the raspberry mixture over the chilled lemon layer and return the pie to the refrigerator.
Step 4: Make the Whipped Topping
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
This should take 2–3 minutes with a hand mixer. Gently spread the whipped cream over the raspberry layer, smoothing the top evenly.
Step 5: Chill & Serve
Refrigerate the pie for at least 4 hours (overnight is even better). Before serving, garnish with fresh raspberries and a light sprinkle of lemon zest for an extra pop of color and flavor.
Why You’ll Love This Recipe
Bright and Refreshing: A balance of tart lemon and sweet raspberry.
Easy to Make Ahead: Chill it the night before and it’s ready to serve.
No Fancy Equipment Needed: Just basic tools and ingredients.
Crowd-Pleasing Layers: Each bite delivers creamy, fruity, and crunchy textures.
Perfect for Any Season: Light enough for summer, cozy enough for spring brunches.
Mistakes to Avoid & Solutions
1. Crust falling apart?
Make sure the graham cracker mixture is moist enough. If it feels dry, add 1–2 tablespoons more melted butter.
2. Lemon layer too runny?
Don’t underbake. It should look set but jiggle slightly in the center. If it’s too loose, give it an extra 2–3 minutes in the oven.
3. Raspberry layer too thin?
Let it simmer long enough for the cornstarch to activate. You’ll know it’s ready when it coats the back of a spoon.
4. Whipped topping too soft?
Use cold cream and cold mixing tools. If it’s still not stiff, add 1 more tablespoon of powdered sugar and beat again.
5. Soggy crust after chilling?
Cool each layer before adding the next. This prevents condensation from soaking into the crust.
Serving and Pairing Suggestions
– Serve chilled with a side of lemon sorbet for a citrusy contrast.
– Slice it into squares and serve buffet-style for parties.
– Pair with iced tea, sparkling lemonade, or a glass of Prosecco.
– Top each slice with crushed nuts or mint leaves for an elevated finish.
– For brunch, serve with quiche or a fresh greens salad.
Storage and Reheating Tips
To Store: Cover the pie loosely with foil or plastic wrap. Refrigerate for up to 4 days.
To Freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
To Reheat: This pie is best served cold. If needed, allow it to sit at room temperature for 10 minutes before slicing.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Fresh juice is strongly recommended for better flavor and acidity, but bottled works in a pinch.
2. Can I use frozen raspberries?
Yes! Thaw them first and drain any excess liquid before cooking the raspberry layer.
3. How do I know when the lemon layer is set?
The edges will look firm, and the center should have a gentle jiggle when tapped.
4. Can I make this dairy-free?
You can try using dairy-free sweetened condensed milk and whipped coconut cream, but flavor and texture may vary.
5. Is this pie gluten-free?
Only if you use gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.
Tips & Tricks
– Use a food processor for quick graham cracker crushing.
– Chill your mixing bowl before whipping cream for better texture.
– Zest the lemon before juicing to avoid struggling with a slippery fruit.
– If you want neater slices, chill the pie overnight and use a sharp knife dipped in hot water.
– For extra flavor, stir a tablespoon of lemon curd into the whipped topping.
Recipe Variations
Lemon Blackberry Pie
Swap raspberries for blackberries in the topping. The flavor is slightly earthier but equally delicious. Prepare the same way using 1½ cups blackberries.
Ginger Crust Version
Add 1 tsp ground ginger to the crust mix for a warm, spicy twist that complements the lemon.
Cream Cheese Layered Version
Before adding the lemon filling, whip 4 oz softened cream cheese with ¼ cup sugar and spread it over the crust for a richer bite.
Tropical Pie
Use lime juice instead of lemon, and top with a mango puree instead of raspberry for a tropical spin.
Mini Tarts
Divide crust, filling, and toppings into muffin tins for individual portions. Reduce baking time for the lemon layer to 10 minutes.
Final Thoughts
The zing of lemon, the softness of whipped cream, and the bold raspberry topping make every slice memorable. It’s one of those recipes you keep in your back pocket for when you want something special, but not fussy. I find joy in the way it cuts so cleanly and serves so beautifully—almost too pretty to eat, until you take that first bite.
What I love most is how it feels like sunshine on a plate. And when it’s shared—at a picnic, around the kitchen table, or passed between friends—it always draws smiles. That’s why I keep making it. Not just for the flavor, but for the moment it creates.
Lemon Raspberry Layered Pie
Ingredients
For the Crust:
- 2 cups crushed graham crackers
- ½ cup melted butter
- ¼ cup sugar
For the Lemon Layer:
- 1 can 14 oz sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 egg yolks
For the Raspberry Layer:
- 1½ cups fresh raspberries
- ¼ cup honey or sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Whipped Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Mix crushed graham crackers, melted butter, and sugar in a bowl until the texture feels like wet sand.
- Press into the bottom and sides of a 9-inch pie pan. Bake for 8 minutes until golden. Let it cool completely.
- In a clean bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour over the cooled crust and spread evenly. Bake for 12–15 minutes, until just set in the center. Cool to room temperature, then refrigerate.
- In a small saucepan, combine raspberries, honey (or sugar), cornstarch, and water.
- Cook over medium heat for 5 minutes, stirring until thickened and berries break down.
- Cool slightly, then spread over the chilled lemon layer. Refrigerate again.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form (about 2–3 minutes).
- Spread whipped cream evenly over the raspberry layer.
- Chill the pie for at least 4 hours or overnight. Before serving, top with fresh raspberries and a sprinkle of lemon zest.
