Easy Lemon Raspberry Layered Pie – A Tangy and Sweet Summer Dessert
Summer is all about bright, tangy flavors, and this Easy Lemon Raspberry Layered Pie delivers perfect harmony in every delicious bite. The zesty lemon curd pairs beautifully with the freshness of ripe raspberries, while the creamy, no-bake cheese layer melts effortlessly in your mouth. Sitting atop a buttery graham cracker crust, this dessert epitomizes elegance with minimal effort. Whether you’re hosting a backyard barbecue or simply craving a midday pick-me-up, this recipe is a guaranteed crowd-pleaser that bursts with summer vibes.
This lemon raspberry pie is not only a feast for your taste buds but also for your eyes. Its vibrant layers of golden yellow, soft ivory, and bright red make it as visually stunning as it is delicious. Plus, it’s an easy, no-bake creation, making it perfect for those warm summer days when you want to avoid heating up your kitchen. Let’s dive into everything you need to know to make this easy-to-love dessert.
Quick Recipe Highlights
- Flavor Profile: Bright lemon zest and curd with a touch of sweetness from fresh raspberries balance the tang of cream cheese. The buttery graham cracker crust ties it all together.
- Texture: Creamy and smooth with soft, juicy bursts of raspberry and a tender yet crunchy crust.
- Aroma: Citrus-forward with hints of butter and fresh berries for a summery fragrance.
- Visual Appeal: Gorgeous, contrasting layers of yellow curd, velvety white cream, and ruby red raspberries make this pie a showstopper.
- Skill Level Needed: Beginner-friendly with straightforward assembly and no complex techniques.
- Special Equipment: Electric mixer, 9-inch pie pan, mixing bowls, and a spatula.
Recipe Overview
- Difficulty Level: Simple enough for beginners, this no-bake recipe requires minimal hands-on time and no stovetop cooking.
- Category: Desserts, Pies, Summer Recipes.
- Cuisine: American-inspired, with a focus on fresh, seasonal flavors.
- Cost: Budget-friendly dessert with easy-to-find ingredients built for eight servings.
- Season: Best enjoyed in spring and summer when raspberries are freshest.
- Occasion: Ideal for family barbecues, picnics, potlucks, or casual dinner parties.
Why You’ll Love This Recipe
This Lemon Raspberry Layered Pie is more than just a dessert. It’s a delightful combination of flavors and textures that elevate any meal. You’ll love how incredibly easy it is to make—it’s a perfect choice even if you’re short on time or baking skills. The recipe is as versatile as it is delicious, allowing you to adjust for dietary needs or available ingredients. Its bright flavors will transport you to sunny days, making it a standout for warm-weather gatherings.
The recipe takes advantage of simple, readily available ingredients, keeping costs low while delivering big on flavor. The creamy filling paired with tart lemon and fresh raspberries offers a refreshing balance, making it a lighter option that doesn’t weigh you down after a big meal.
The Recipe
Easy Lemon Raspberry Layered Pie
Serves: 8
Prep Time: 25 mins
Chill Time: 4 hrs
Total Time: 4 hrs 25 mins
Kitchen Equipment Needed
- 9-inch pie pan
- Electric mixer
- Mixing bowls
- Spatula
Ingredients
- 1 package (9-oz) graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 3/4 cup lemon curd
- 1 1/2 cups fresh raspberries
- Zest of 1 lemon
- Extra raspberries and lemon zest for garnish (optional)
Directions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place in the refrigerator to chill for at least 30 minutes.
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on high speed until stiff peaks form. Transfer to another bowl and keep chilled.
- Make the Cream Cheese Filling: In the same mixing bowl (no need to wash it), beat the cream cheese until smooth and creamy. Add lemon curd and mix until fully incorporated. Gently fold in the whipped cream until no white streaks remain.
- Assemble the Pie: Spoon half of the cream cheese mixture over the chilled crust and smooth it out with a spatula. Scatter half of the raspberries over the cream layer. Repeat with the remaining cream cheese mixture and raspberries.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
- Garnish and Serve: Just before serving, garnish with extra raspberries and lemon zest if desired. Slice and enjoy the refreshing taste of summer!
Recipe Notes
- You can use store-bought or homemade lemon curd.
- For a richer crust, use chocolate graham crackers.
- Swap out raspberries with strawberries or blueberries for seasonal variations.
Common Mistakes to Avoid
- Overmixing the cream: When folding whipped cream into the mixture, use a gentle hand to retain its airy texture.
- Not chilling long enough: Proper chilling is essential for the pie to set well.
- Skipping the crust pressing step: If you don’t firmly press the crust, it may crumble when sliced.
- Using frozen raspberries: Frozen berries can add excess moisture, making the pie watery.
