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Lemon Raspberry Layered Pie

Enjoy this creamy Lemon Raspberry Layered Pie with buttery crust, tangy lemon filling, and fresh raspberry topping—perfect for summer gatherings.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 360 kcal

Ingredients
  

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 tbsp unsalted butter, melted

For the Lemon Layer

  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • ⅓ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the Raspberry Layer

  • 2 cups fresh raspberries
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice

Instructions
 

  • Prepare the crust:
    Preheat the oven to 350°F (175°C) if baking. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Bake for 8 minutes, or refrigerate for 1 hour for a no-bake version.
  • Make the lemon layer:
    Beat softened cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and silky. Pour over the cooled crust and refrigerate.
  • Prepare the raspberry layer:
    In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Cool completely before layering.
  • Assemble the pie:
    Spoon the cooled raspberry mixture over the lemon layer. Chill for at least 4 hours, or overnight for best results.
  • Serve:
    Top with whipped cream, fresh raspberries, and lemon zest before serving.

Notes

  • Use fresh citrus and berries for best flavor.
  • Chill thoroughly for clean layers and easy slicing.
  • Optional toppings enhance both flavor and presentation.
  • Ideal for spring, summer, and special occasions.