When it comes to desserts that are refreshing, creamy, and visually striking, Lemon Raspberry Layered Pie stands tall above the rest. This pie is more than just a sweet treat—it’s a celebration of bright citrus flavor, juicy raspberries, silky textures, and gorgeous contrasting layers that make every slice look bakery-worthy. Whether you’re preparing something special for a summer cookout, a spring brunch, a holiday dessert table, or simply a comforting weekend dessert, this pie effortlessly steals the show.

The beauty of this recipe lies not only in its color and flavor but also in how surprisingly easy it is to make. Even though it looks elaborate with multiple layers, the steps are straightforward, ingredients are simple, and the preparation requires no special baking expertise. In fact, depending on your preferred variation, this pie can be completely no-bake, making it ideal for warm weather when you want something chilled and refreshing.

This extensive guide will walk you through every step—from ingredients to instructions, tips, variations, and serving ideas—so you can create the perfect Lemon Raspberry Layered Pie every time.

⭐ Why This Lemon Raspberry Layered Pie Is a Must-Try

This pie brings together contrasting yet complementary flavors in a way that feels both nostalgic and elevated. Here’s why people fall in love with it:

1. Perfectly Balanced Sweet–Tart Flavor

The lemon layer delivers a bold citrus punch, while the raspberry layer adds natural sweetness and tang. Together, they create a refreshing profile that never feels too heavy.

2. Creamy, Velvety Texture

With cream cheese, condensed milk, and whipped topping working together, the filling becomes luscious and smooth, almost mousse-like.

3. Beautiful Color Contrast

The bright pink berry layer against the yellow lemon layer makes this a show-stopping dessert. It looks stunning whether served in slices or directly in the pie dish.

4. Easy to Customize

You can:

• Make it no-bake
• Use fresh or frozen berries
• Add a raspberry swirl
• Make a double-thick graham crust
• Substitute strawberries or blueberries

5. Make-Ahead Friendly

This pie benefits from chilling time, making it perfect for entertaining or holidays. Make it 24 hours in advance for the cleanest layers.

⭐ Ingredients for Lemon Raspberry Layered Pie

This pie uses simple, accessible ingredients but packs a huge flavor payoff. Each layer contributes something unique to the final bite.

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar

Raspberry Layer

• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 4 ounces cream cheese, softened
• 1 cup whipped topping

Lemon Cream Layer

• 8 ounces cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups whipped topping

Topping (Optional but Beautiful)

• Additional whipped topping
• Fresh raspberries
• Lemon zest curls
• Thin lemon slices

⭐ Instructions (Step-by-Step)

1. Make the Crust

1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Stir until the mixture resembles wet sand.
3. Press firmly into the bottom and sides of a 9-inch pie dish.
4. For a no-bake version: Chill for 1 hour.
5. For a firmer crust: Bake at 350°F (175°C) for 8–9 minutes, then cool completely.

2. Prepare the Raspberry Layer

6. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
7. Cook until berries begin to break down and release their juices.
8. In a small bowl, mix cornstarch and water into a smooth slurry.
9. Add slurry to berries and cook 1–2 minutes until thickened.
10. Remove from heat and cool completely.
11. Beat cream cheese until smooth, then mix in cooled raspberry compote.
12. Fold in whipped topping gently until combined.
13. Spread raspberry layer evenly over the chilled crust.
14. Chill in refrigerator while preparing lemon layer.

3. Prepare the Lemon Layer

15. Beat cream cheese until smooth and fluffy.
16. Add sweetened condensed milk and blend until silky.
17. Mix in lemon juice, lemon zest, and vanilla.
18. Fold in whipped topping gently until creamy and light.
19. Spread lemon mixture over the raspberry layer carefully.
20. Smooth the top using a spatula.

4. Chill the Pie

21. Cover loosely and refrigerate at least 4 hours, preferably overnight.
22. For extra stability, freeze for 45–60 minutes before slicing.

5. Add Toppings

23. Add whipped topping swirls, fresh raspberries, lemon zest, or thin lemon slices.
24. Slice with a warm knife for clean layers.
25. Serve chilled and enjoy!

Lemon Raspberry Layered Pie

A refreshing, creamy, beautifully layered pie featuring a tart lemon cream layer, a sweet raspberry mousse layer, and a buttery graham cracker crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Summer

Calories: 340

Ingredients

  

Graham Crust

• 1.5 cups graham cracker crumbs
• 6 tbsp unsalted butter melted
• 3 tbsp granulated sugar

Raspberry Layer

• 2 cups raspberries fresh or frozen
• 0.25 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water
• 4 oz cream cheese softened
• 1 cup whipped topping

Lemon Layer

• 8 oz cream cheese softened
• 14 oz sweetened condensed milk 1 can
• 0.5 cup lemon juice fresh
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1.5 cups whipped topping

Equipment

• Mixing bowls
• Saucepan
• Hand mixer or stand mixer
• Rubber spatula
• Pie dish

Method

 

1. Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish to form crust. Chill or bake if desired.
2. Cook raspberries, sugar, and lemon juice in a saucepan until softened.
3. Mix cornstarch and water into slurry, add to berries, and cook until thickened. Let cool.
4. Beat cream cheese until smooth; mix in cooled raspberry compote, then fold in whipped topping.
5. Spread raspberry layer over crust and refrigerate.
6. Beat cream cheese until fluffy. Add condensed milk, lemon juice, zest, and vanilla.
7. Fold in whipped topping until smooth.
8. Spread lemon layer over raspberry layer.
9. Chill at least 4 hours or overnight before serving.

Notes

For clean slices, freeze 45 minutes before cutting.

⭐ Tips for the Best Lemon Raspberry Layered Pie

Use Fresh Lemon Juice

Bottled lemon juice is convenient but doesn’t compare to fresh citrus brightness.

Let Each Layer Chill Before Adding the Next

Cold layers prevent blending and help you achieve perfect distinct stripes.

Use a Hot Knife When Slicing

Run your knife under hot water, wipe it dry, and slice. Repeat for perfect presentation.

Double the Crust if You Love Extra Crunch

Use 2 cups crumbs + 10 tablespoons butter.

Freezer-Friendly

Freeze up to 1 month tightly wrapped. Thaw in fridge before serving.

⭐ Variations

Strawberry Lemon Layered Pie

Replace raspberry compote with strawberry compote.

Triple Berry Pie

Use raspberries, blueberries, and blackberries in the berry layer.

Baked Version

Bake the raspberry layer (after adding cream cheese) for a firmer mousse-style texture.

Lemon Blueberry Swirl

Stir blueberry jam into the lemon layer before adding to the pie.

⭐ Serving Suggestions

• Serve with fresh mint leaves
• Pair with iced tea or sparkling lemonade
• Use decorative lemon wheels for a summer-party look
• Add powdered sugar dusting for a bakery feel

⭐ Fun Facts

• Lemon desserts dating back to the 1700s were prized for their “clean, bright flavor.”
• Raspberries symbolize love and kindness in Victorian food language.
• Layered pies gained popularity in the 1950s as “showpiece desserts” for housewives hosting dinners