There’s so much to celebrate during spring, from Easter to Mother’s Day, and this lemon-raspberry pie is the perfect way to enjoy all of them!
Lemon and raspberry come together to create a delicious flavor palette in this chilled dessert that is easy and quick to make. Premade ingredients like store-bought graham cracker crust and Cool Whip topping cut down the amount of time you’ll spend in the kitchen without sacrificing the mouthwatering taste of a homemade dessert.
And with the option to make it ahead or even freeze it, you’ll be able to get out in the beautiful spring sunshine, knowing that dessert is waiting for you.
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What Is Lemon-Raspberry Pie?
This is one of the easiest pies you’ll ever make that tastes like you spent hours slaving away! We start with a premade graham cracker crust, then fill it with a super-cinchy lemon filling. After baking the lemon-filled pie, we top it with a cooked berry compote and let it chill. Just before serving, we top it with some Cool Whip for added sweetness and texture.
While it’s technically a custard pie, given the ingredients and procedure, it doesn’t have the heaviness that is typically associated with custards. Instead, the lemon and raspberry flavors give a light, fresh taste and texture. The sweet-tart, cold filling invites us into the delicious, soft flavors of spring while whetting our appetites for summer fun. When this pie hits our table, we know that the lazy days of summer are on their way!
Can I Use Other Fruits?
Yes!
I love the taste of raspberry and lemon together, but you can substitute other frozen fruits for raspberries. Strawberries or blueberries would make wonderful substitutions. I’ve always wanted to try a mixed berry medley with this pie, too. If you try it before I do, be sure to comment below to let us know how you liked it!
Can I Make This Ahead?
Yes!
This is the perfect recipe to make ahead. The pie sets up beautifully if left to chill overnight. Top with Cool Whip before serving for best results–as much or as little as you’d like.
You can also freeze the pie at this stage for up to three months. Just be sure to wrap it tightly in plastic wrap and foil, or to use a pie plate with a tight-fitting lid.
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Directions
- Preheat oven to 350 F.
Stir thawed raspberries and cornstarch together in a small saucepan. Cook over medium heat, stirring until thickened. Set aside.
- Beat egg yolks in a medium bowl. Add condensed milk and lemon juice; stir until well combined.
- Pour lemon mixture into graham cracker crust. Bake 8 minutes.
- Spoon raspberry mixture over lemon filling. Chill at least 4 hours.
- Spread Cool Whip (as much or as little as you’d like) over raspberries just before serving. Serve cold.
Check Out More Desserts!
- When you just want a little bit of sweet, try “Two-Bite” Fruit-Topped Cheesecakes
- Our Rocky Road Frozen Pudding Pie is a great way to beat the heat
- Grandma’s Apple Cake makes such a satisfying end to a hearty meal
Lemon-Raspberry Pie
Difficulty: Easy8
servings15
minutes8
minutes4
minutesLemon and raspberry come together to create a delicious flavor palette in this chilled dessert that is quick and easy to make.
Ingredients
9″ graham cracker crust
10 oz package frozen raspberries, thawed
1 tablespoon cornstarch
3 egg yolks
14 oz can sweetened condensed milk
1/2 cup lemon juice
Cool Whip
Directions
- Preheat oven to 350 F.
Stir thawed raspberries and cornstarch together in a small saucepan. Cook over medium heat, stirring until thickened. Set aside. - Beat egg yolks in a medium bowl. Add condensed milk and lemon juice; stir until well combined.
- Pour lemon mixture into graham cracker crust. Bake 8 minutes.
- Spoon raspberry mixture over lemon filling. Chill at least 4 hours.
- Spread Cool Whip (as much or as little as you’d like) over raspberries just before serving. Serve cold.
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