Lemon Raspberry Pie

This Lemon Raspberry Pie is a fun twist on my classic Key Lime Pie. Smooth, creamy lemon filling in a buttery graham cracker crust, topped with delicious raspberries and powdered sugar! It’s simple, elegant, and the perfect balance of tart and sweet. Whether you're hosting a backyard barbecue or just craving something light and fresh, this pie is sure to become a summer favorite.

Ingredients

Crust:

• 1/3 cup butter melted

• 1/4 cup sugar

• 1 1/4 cup graham cracker crumbs

Filling:

• 2 large egg yolks

• 1 large egg

• 14 ounces sweetened condensed milk (1 can)

• 1.5 cups of fresh lemon juice

• 1/4 teaspoon of salt

• Powdered sugar to top

• Raspberries

Instructions

Crust

• Combine melted butter and sugar in a medium bowl. Stir in crushed graham crackers.

• Spread evenly into 9-inch pie plate and press onto bottom and sides to form an even crust. Make sure you press firmly!

• Bake at 375F for 5 minutes and allow to cool before filling.

Pie

• Preheat oven to 350F.

• Use a mixer to whisk the egg yolks and egg until they are thick and turn to a light yellow.

• Slowly add sweetened condensed milk while mixing on a low speed. 

• Gradually add the lemon juice and continue to mix on a low speed.

• Pour the mixture into the prepared pie shell and bake 15 minutes.

• Remove and cool fully to room temperature, add raspberries and then store in the refrigerator until ready to serve.

Simple, easy, and the perfect dessert to serve all summer long!