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Lemon Raspberry Pie

A refreshing lemon raspberry pie made with a buttery graham cracker crust, silky lemon filling, jammy raspberry topping, and fluffy vanilla whipped cream. Perfect for spring and summer gatherings.
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Ingredients
  

  • 2 cups crushed graham crackers
  • 1 can sweetened condensed milk
  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 egg yolks
  • 1½ cups fresh raspberries
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Butter or heavy cream
  • Sugar

Instructions
 

  • Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish. Bake for 8 minutes, then cool completely.
  • Whisk condensed milk, lemon juice, zest, and egg yolks until smooth. Pour over the cooled crust. Bake at 350°F for 12–15 minutes, until just set with a slight jiggle. Cool, then chill for 30 minutes.
  • In a saucepan, combine raspberries, honey (or sugar), cornstarch, and water. Simmer over medium heat for 5–7 minutes, stirring often, until thickened. Cool for 10–15 minutes, then gently spread over lemon layer.
  • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the raspberry layer with a spatula.
  • Refrigerate for at least 4 hours. Before serving, top with fresh raspberries and a touch of lemon zest.