Lemon Raspberry Layered Pie ππ
A tangy and sweet layered pie with a crispy crust, fresh lemon filling, and a burst of raspberry goodness! Perfect for spring and summer celebrations. π°π
Ingredients:
-
For the Crust:
- 2 cups crushed graham crackers πͺ
- ½ cup melted butter π§
- ¼ cup sugar π
-
For the Lemon Layer:
- 1 can (14 oz) sweetened condensed milk π₯
- ½ cup fresh lemon juice π
- 1 tbsp lemon zest π
- 2 egg yolks π₯
-
For the Raspberry Layer:
- 1 ½ cups fresh raspberries π
- ¼ cup honey or sugar π―
- 1 tbsp cornstarch π½
- 2 tbsp water π§
-
For the Whipped Topping:
- 1 cup heavy cream π₯
- 2 tbsp powdered sugar π
- 1 tsp vanilla extract π¦
Instructions:
Make the Crust:
Preheat the oven to 350°F (175°C) π₯.
In a bowl, mix crushed graham crackers, melted butter, and sugar until fully combined πͺπ§π.
Press the mixture into the bottom of a pie pan, creating an even crust π₯§.
Bake for 10 minutes, then set aside to cool completely π§.
Prepare the Lemon Layer:
In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth ππ₯.
Pour the lemon mixture into the cooled crust π₯§.
Bake at 350°F (175°C) for 15 minutes, then allow it to cool completely π°️.
Make the Raspberry Layer:
In a saucepan, combine fresh raspberries, honey (or sugar), cornstarch, and water π§.
Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a sauce ππ₯.
Remove from heat and let it cool completely π§.
Once cooled, pour the raspberry mixture over the lemon layer, spreading it evenly π.
Prepare the Whipped Topping:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form π₯ππ¦.
Spread the whipped topping over the raspberry layer, smoothing it out to cover the entire pie π¦.
Chill and Serve:
Refrigerate the pie for at least 4 hours, or until it’s fully set and chilled π§.
Serve and enjoy your refreshing, layered Lemon Raspberry Pie! πππ°
Enjoy your tangy and sweet Lemon Raspberry Layered Pie! ππ
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