Raspberry Lemon Cream Pie: A Tangy Delight Awaits!
A sweet and tangy Raspberry Lemon Cream Pie that is luxuriously creamy and perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 28 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1 1/2 cups raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 can (14 oz) condensed milk
- 1/2 cup lemon juice
- 1 tbsp zest
- 1 cup Greek yogurt
Instructions
- Mix crackers, butter, and sugar. Press into dish and bake for 8 minutes at 175°C (350°F). Cool.
- Cook raspberries with sugar and lemon juice. Thicken with cornstarch and spread over crust. Chill.
- Whisk condensed milk, lemon juice, zest, and yogurt. Pour over raspberry layer. Chill for 4 hours.
- Top with fresh raspberries and lemon zest before serving.
Notes
- Add white chocolate shavings for elegance.
- Use coconut cream for a dairy-free version.
- Serve cold for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg