Description
This Lemon Raspberry Layered Pie is a delightful dessert that balances the sweet and tart flavors of lemon and raspberry.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups whipped topping
- 1 packet (3.4 oz) lemon instant pudding mix
- 2 cups cold milk
- 1 ½ cups fresh raspberries
- 1 tablespoon lemon zest (for garnish)
Instructions
- Begin by combining the graham cracker crumbs with the melted butter in a bowl. Mix them until all crumbs are evenly coated by the butter. Once done, press this mixture firmly into the bottom of a 9-inch pie pan. This will serve as the foundation of your pie. Bake the crust in a preheated oven for 10 minutes, then let it cool completely before moving on to the next layer.
- In a medium-sized mixing bowl, blend the softened cream cheese with powdered sugar until you achieve a smooth consistency. Fold in the whipped topping slowly, ensuring that the mixture remains airy and light. Spread this creamy mixture evenly over your cooled graham cracker crust for a seamless layer.
- Now it’s time to whisk together the lemon pudding mix with cold milk. Whisk briskly for about two minutes until the mixture thickens nicely. Pour this thick lemon layer on top of the cream cheese spread, smoothing it out to ensure even coverage. Refrigerate the pie thereafter, allowing it to set for at least three hours.
Notes
Ensure your cream cheese is at room temperature for easier blending.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 290 kcal
- Sodium: 220 mg
- Protein: 4 g