I am obsessed with refreshing summer pies/tarts and this raspberry lemon pie checks alllllll the boxes for me! It has a creamy lemon filling, a buttery graham cracker crumb crust and is topped with a sweet raspberry sauce. I am obsessed.
I absolutely love spring/summer desserts and all the flavors associated with it. Berries are in abundance, lemons and limes are plentiful and bakers are in pure heaven. If you love summer desserts like me, keep reading, and also check out these Key Lime Pie Bars or this Lemon Blueberry Buckle.
The best parts about this raspberry lemon pie are the minimal ingredients and how quickly it comes together. Let's get into details!
What ingredients do I need?
For the raspberry sauce, you will need:
- Granulated sugar
For the crust, you will need:
- Graham cracker crumbs
- Unsalted butter
For the filling, you will need:
- Sweetened condensed milk
- Lemon zest
- Lemon Juice
How do I make a raspberry lemon pie?
First, we will start by making the raspberry sauce. In a pan over medium heat, combine the raspberries, water and granulated sugar. Smash the raspberries with the back of a spoon or spatula so the juices release. Let the mixture simmer for 4-5 minutes. It will thicken up as it simmers. Once it is done, pour the sauce into a small bowl and place it in the refrigerator to cool. It should be completely cool before we pour the sauce on top of the filling.
To bake the crust, melt the butter and mix it with the graham cracker crumbs. It will be sandy. Press the mixture firmly into the bottoms and slightly up the sides of an 8 inch or 9 inch pie pan and bake for 8-10 minutes at 350 degrees. After the 10 minutes, it will be golden brown.
While the crust is pre-baking, make the filling. Combine the sweetened condensed milk, yogurt, lemon zest, and lemon juice and fold it together. Pour the filling into the crust, drizzle with the raspberry sauce, and swirl it alllll around with a knife or toothpick.
Bake for 10 minutes only! The mixture will still be slightly jiggly in the center.
How can I zest a lemon?
Haven't ever zested a lemon before? No problems there!! Make sure to wash your lemon and then, well, zest! If you don't have a zester, you can use a fine cheese grater or a microplane. Scrape the lemon against your zester of choice until you see the white part of the lemon. Rotate the lemon while repeating this until you have gone all the way around and then BOOM you have lemon zest!
Hope you love this pie! Drop a rating/comment if you give it a try. Xoxo
Raspberry Lemon Pie
- 1 ½ cups raspberries
- 2 tsp water
- 2 tbsp granulated sugar
- ½ cup unsalted butter melted
- 3 cups graham cracker crumbs
- 2- 14 oz cans sweetened condensed milk
- ½ cup yogurt
- 2 tbsp lemon zest zest from about 2 lemons
- ¾ cup lemon juice juice from about 4 lemons
- Preheat oven to 350 degrees.
- While the oven is preheating, make the raspberry sauce. Combine the raspberries, water and granulated sugar over the stove on medium heat. Using a wooden spoon, spatula, etc., smash the raspberries so their juices release. Let simmer on the stove for 4-5 minutes on medium heat. The mixture will thicken. Once complete, pour the sauce into a small bowl and place in the refrigerator until ready to use. The sauce needs to be cool before we top the pie filling with it.
- To make the crust, combine the graham cracker crumbs and melted butter in a bowl. The mixture will be sandy. Press the mixture firmly into the bottom and slightly up the sides of an 8 inch or 9 inch pie pan. Pre-bake the crust for 10 minutes until golden.
- For the lemon filling, combine the two cans of sweetened condensed milk, yogurt, lemon zest and lemon juice in a bowl and fold together until combined. Pour the mixture into the prebaked crust. Pour the raspberry sauce on top of the lemon filling and swirl it into the top of the pie with a knife or toothpick. Bake for 10 minutes. When finished, the center will still be slightly jiggly.
- Let cool completely, slice and enjoy!