Lemon Raspberry Pie
Ingredients
For the Crust:
2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup sugar
For the Lemon Layer:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 egg yolks
For the Raspberry Layer:
1 1/2 cups fresh raspberries
1/4 cup honey or sugar
1 tablespoon cornstarch
2 tablespoons water
For the Whipped Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Crust:
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press into a pie pan. Bake for 8 minutes and cool.
Make the Lemon Layer:
Mix sweetened condensed milk, lemon juice, zest, and egg yolks. Pour over the crust. Bake for 12–15 minutes until just set. Cool completely.
Make the Raspberry Layer:
In a saucepan, heat raspberries, honey (or sugar), cornstarch, and water. Cook 5–7 minutes until thickened. Cool slightly, then spread over lemon layer.
Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread on top of raspberry layer.
Chill & Serve:
Refrigerate for at least 4 hours. Garnish with fresh raspberries and lemon zest before serving.