Description
A stunning summer pie featuring a tangy lemon curd filling swirled with fresh raspberries, all nestled in a buttery graham cracker crust. The perfect balance of sweet and tart with vibrant colors that make it as beautiful as it is delicious.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the Filling:
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 3 lemons)
- 2 tbsp lemon zest
- 1 cup fresh raspberries (plus extra for garnish)
- For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Fresh mint leaves for garnish
Instructions
- Make the crust: Preheat oven to 350°F (175°C). Mix crumbs, sugar, and butter. Press firmly into 9-inch pie plate. Bake 8 minutes, then cool completely.
- Make the filling: Whisk egg yolks and condensed milk until smooth. Add lemon juice and zest, whisking until thickened (about 1 minute). Gently fold in raspberries.
- Pour filling into cooled crust. Bake 15 minutes until set but still slightly jiggly. Cool 1 hour at room temperature, then refrigerate 4+ hours.
- Make the topping: Whip cream with powdered sugar and vanilla to stiff peaks. Pipe or spread over chilled pie.
- Garnish with fresh raspberries and mint. Serve chilled.
Notes
- For neater slices, freeze pie 30 minutes before cutting
- Can substitute frozen raspberries (thaw and drain first)
- Make 1 day ahead – the flavors improve overnight
- For gluten-free version, use gluten-free graham crackers
- Lemon curd can be made 3 days in advance
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg