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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.
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Prep Time 25 minutes
Total Time 4 hours 5 minutes
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.