American Pie Council

Luscious Lemon Raspberry


5 T. butter or margarine, melted
¼ c. sugar
1 ½ c. graham cracker crumbs
½ c. slivered almonds, finely chopped

Combine crust ingredients and place into a 9” pie plate. Bake in a preheated 350° oven for 8 – 10 minutes. Cool on wire rack.

Raspberry Layer:

1 c. raspberries
¾ c. water
2 t. lemon juice
2/3 c. sugar
3 T. cornstarch
¼ t. salt
3 T. raspberry gelatin mix

In a small saucepan, mix together the water, lemon juice, sugar, cornstarch and salt. Bring to a boil. Add berries and continue to cook for 1 minute. Set aside and stir in gelatin mix. Strain berry mixture to remove seeds. Set aside to cool.

Lemon Layer:

1 (14 oz.) can sweetened condensed milk
2/3 c. fresh lemon juice
3 egg yolks
2 t. lemon zest

Beat egg yolks and lemon zest until fluffy. Slowly add milk and continue to beat until very creamy. Stir in lemon juice. Spread about 1 cup of raspberry filling in the bottom of the crust. Save the remainder for another use. Pour lemon filling over top. Bake at 350° for 15 – 20 minutes, or until set. Garnish with whipped cream, lemon zest and fresh raspberries.

1 c. heavy cream, whipped
¼ c. powdered sugar
1 t. vanilla
Fresh raspberries

Mix the cream on high speed of an electric mixer until soft peaks form. Add the sugar and vanilla and continue beating until stiff peaks form.