Description
A refreshing layered pie combining tangy lemon and sweet raspberry flavors in a creamy dessert.
Ingredients
Scale
- 1 9-inch graham cracker crust
- 1 cup fresh raspberries
- 1 14-oz can sweetened condensed milk
- 1/2 cup lemon juice
- 1 tsp lemon zest
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Mix condensed milk, lemon juice, and lemon zest in a bowl until smooth.
- Pour the mixture into the graham cracker crust and spread evenly.
- Chill in the refrigerator for 1 hour to set.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over the lemon layer.
- Top with fresh raspberries.
- Chill for at least 2 hours before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Chill the mixing bowl and beaters before whipping the cream.
- Garnish with extra lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: lemon raspberry pie, no-bake dessert, creamy pie, summer dessert