Description
Description A refreshing dessert that combines the tangy brightness of lemons with the sweetness of raspberries, perfect for any occasion.
Ingredients
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup whipped topping (or homemade whipped cream)
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- 1 cup whipped cream or whipped topping
- ½ cup fresh raspberries (for garnishing)
- Powdered sugar (optional, for dusting)
Cook Mode Prevent your screen from going dark
Instructions
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Transfer the mixture into a 9-inch pie dish, pressing it into the bottom and sides. Chill for about 20 minutes.
- Make the Lemon Filling: In a separate bowl, combine cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until smooth, then fold in the whipped topping.
- Assemble the Pie: Pour the lemon filling into the prepared crust and spread evenly. Chill for about an hour.
- Prepare the Raspberry Layer: In a saucepan, combine raspberries, sugar, and lemon juice. Cook until bubbling. Mix cornstarch and water, then add to the raspberry mixture until thickened. Cool to room temperature.
- Layer the Raspberry Mixture: Spread the cooled raspberry mixture over the lemon layer and chill for at least two hours or overnight.
- Finishing Touches: Before serving, top with whipped cream, fresh raspberries, and a dusting of powdered sugar if desired.
Notes
- Notes
- Store leftovers in the fridge for up to 3-4 days. Can freeze for up to 2 months. Thaw overnight in the fridge before serving.