Lemon Raspberry Layered Pie – Bright, Creamy, Dreamy Sunshine in Every Bite
There’s something special about a dessert that instantly transports you to sunshine, warmth, and long breezy afternoons. Lemon Raspberry Layered Pie is exactly that kind of dessert—radiant, refreshing, creamy, and bursting with vibrant flavors. Whether you’re preparing it for a summer gathering, a spring celebration, or just to brighten up a chilly day, this pie delivers pure joy on a plate.
This layered pie strikes the perfect balance between sweet and tart. The silky lemon cream layer brings bright citrus flavor, while the raspberry layer adds fruity sweetness and a gorgeous natural pink hue. Together, they create a stunning two-tone slice that looks bakery-fancy but comes together surprisingly easily right in your kitchen.
If you love no-bake desserts that feel light yet indulgent, this pie will become one of your go-to recipes. The graham cracker crust provides a buttery, slightly crunchy contrast to the creamy layers. The filling has that irresistible cheesecake-meets-mousse texture—airy, smooth, and melt-in-your-mouth luscious. Every bite delivers lemon tang, raspberry brightness, and the perfect hint of sweetness.
This pie is also a crowd-pleaser because it can be made ahead, chilled overnight, and sliced beautifully when ready to serve. Whether you serve it as the star dessert after a big meal, or as a cool treat on a hot day, it never fails to impress.
From family dinners to potlucks to holiday events, Lemon Raspberry Layered Pie brings color and cheer wherever it goes. And because the layers look so stunning once sliced, it’s the kind of dessert people can’t stop talking about—bright, elegant, and exceptionally delicious.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon sugar
Lemon Layer:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 packet (1 tablespoon) unflavored gelatin
- 2 tablespoons water
- 1 cup whipped cream or whipped topping
Garnish:
- Fresh raspberries
- Lemon zest
- Whipped cream
Instructions:
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press mixture firmly into a 9-inch pie dish, forming an even crust. Chill while preparing filling.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until silky and fully combined.
- Pour the lemon layer into the chilled crust and smooth the top. Refrigerate to firm slightly.
- In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until berries break down and mixture becomes syrupy.
- Strain to remove seeds if desired.
- In a small bowl, combine gelatin with water. Let bloom for 1 minute, then microwave 10–15 seconds to dissolve.
- Stir gelatin into warm raspberry mixture. Let cool to room temperature.
- Fold whipped cream gently into raspberry mixture until fluffy and fully combined.
- Pour raspberry layer over the lemon layer. Smooth the top evenly.
- Refrigerate at least 4 hours, preferably overnight, until set.
- Garnish with raspberries, whipped cream, and lemon zest before slicing.
Lemon Raspberry Layered Pie
Ingredients
Equipment
Method
- Combine graham crumbs, melted butter, and sugar. Press into a 9-inch pie dish and chill.
- Beat cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla. Mix until creamy.
- Pour lemon layer into crust and chill slightly.
- Cook raspberries with sugar and lemon juice until syrupy.
- Bloom gelatin in water, then dissolve and stir into raspberries.
- Cool mixture, then fold in whipped cream.
- Spread raspberry layer on top of lemon layer.
- Chill at least 4 hours before serving.
Notes
Tips & Tricks
Make the layers super clean:
Chill each layer 20–30 minutes before adding the next for beautifully distinct layers.
Don’t skip the zest:
Lemon zest deepens the citrus flavor without adding extra tartness.
Use gelatin for stability:
It ensures the raspberry layer stays sliceable and smooth.
Make it a freezer pie:
Freeze for a firmer, ice-cream-like version ideal for hot weather.
Variations
Strawberry Lemon Pie:
Swap raspberries for strawberries for a sweeter, softer berry layer.
Blackberry Lemon Pie:
Use blackberries for a deeper purple layer and more earthy flavor.
No-Bake Cheesecake Base:
Add 4 oz more cream cheese for a denser, cheesecake-style lemon layer.
Gluten-Free Version:
Use gluten-free graham crackers or almond flour crust.
Serving Suggestions
- Serve chilled with extra whipped cream and berries.
- Pair with iced tea for a refreshing summer dessert moment.
- Slice into small squares for brunch dessert platters.
- Add a drizzle of raspberry sauce for extra berry flavor.
Storage Information
Refrigerator:
Keeps well for 3–4 days.
Freezer:
Freeze up to 2 months. Thaw 15–20 minutes before slicing.
Do not microwave:
Microwaving will melt the creamy layers.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
Can I skip the gelatin?
The raspberry layer may be too soft—gelatin helps it set properly.
Can I use frozen raspberries?
Yes, no need to thaw—just cook a few minutes longer.
Can this be made in advance?
Absolutely—this is an ideal make-ahead dessert.
History / Fun Facts
Layered pies have been beloved in American kitchens since the mid-20th century, especially no-bake varieties that offered creamy textures without heating up the oven. Lemon desserts date back to the earliest custards in Europe, while raspberries have long been used in jams, preserves, and sauces. Combining the two creates a naturally beautiful dessert with bright color contrast and complementary flavors—sweet, tart, and fruity. Lemon Raspberry Layered Pie is a modern twist that blends nostalgic no-bake desserts with fresh, vibrant ingredients, making it perfect for gatherings all year long.
