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Lemon Raspberry Layered Pie

A bright, creamy layered pie featuring a silky lemon filling and a fluffy raspberry topping over a buttery graham cracker crust.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert, No-Bake
Cuisine: American, Summer Dessert
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1 tbsp sugar
Lemon Layer
  • 8 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Raspberry Layer
  • 2 cups raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp unflavored gelatin
  • 2 tbsp water
  • 1 cup whipped cream or whipped topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Combine graham crumbs, melted butter, and sugar. Press into a 9-inch pie dish and chill.
  2. Beat cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla. Mix until creamy.
  3. Pour lemon layer into crust and chill slightly.
  4. Cook raspberries with sugar and lemon juice until syrupy.
  5. Bloom gelatin in water, then dissolve and stir into raspberries.
  6. Cool mixture, then fold in whipped cream.
  7. Spread raspberry layer on top of lemon layer.
  8. Chill at least 4 hours before serving.

Notes

For cleaner layers, chill the lemon layer for 20–30 minutes before adding the raspberry layer.