🍋🍇 Lemon Raspberry Layered Pie 🍇🍋
Crust:
2 cups 🍪 crushed graham crackers
½ cup 🧈 melted butter
¼ cup 🍚 sugar
Lemon Layer:
1 can (14 oz) 🥛 sweetened condensed milk
½ cup 🍋 fresh lemon juice
1 tbsp 🍋 lemon zest
2 🥚 egg yolks
Raspberry Layer:
1 ½ cups 🍇 fresh raspberries
¼ cup 🍯 honey or sugar
1 tbsp 🌽 cornstarch
2 tbsp 💧 water
Whipped Topping:
1 cup 🥛 heavy cream
2 tbsp 🍚 powdered sugar
1 tsp 🍦 vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Mix 🍪 graham crackers, 🧈 butter, and 🍚 sugar. Press into a pie pan and bake for 8 minutes. Cool.
Whisk 🥛 condensed milk, 🍋 lemon juice, 🍋 zest, and 🥚 egg yolks. Pour over the crust and bake for 12-15 minutes. Cool.
In a saucepan, cook 🍇 raspberries, 🍯 honey/sugar, 🌽 cornstarch, and 💧 water until thickened. Let cool slightly, then spread over the lemon layer.
Beat 🥛 heavy cream, 🍚 powdered sugar, and 🍦 vanilla until stiff peaks form. Spread over the pie.
Chill for 4 hours before serving. Garnish with fresh 🍇 raspberries and 🍋 lemon zest.
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