Easy Lemon Raspberry Pie

Ahhhhh, this recipe for Easy Lemon Raspberry Pie is the perfect spring or summer dessert!

I guess it could be served anytime, as mine was made mid-winter hoping it would bring a little ray of sunshine at least to my kitchen and my soul.

Only simple dessert recipes are made around here, and this one even uses a store bought pie crust to deliver on the “easy” promise.

Most store bought crusts are 6 ounces, but it’s very important that you use a 9 ounce, 10 inch crust so all the filling fits.

How to make Easy Lemon Raspberry Pie

First put a pint of fresh raspberries (12 ounces) in a bowl, but save a few to garnish the top of the pie.

Add two tablespoons of sugar and let this sit for a few minutes, which will help break the raspberries down.

Then zest a lemon for about a tablespoon of lemon zest, and squeeze even more fresh lemons to get a cup of lemon juice.

Then add 6 egg yolks and 2 can of sweetened condensed milk to a bowl with the lemon zest and juice.

Whisk the filling for at least a minute.

Then use a fork to smash the raspberries and gently stir them into the pie filling.

And pour the filling into the 9 ounce, 10 inch graham cracker pie crust.

Bake the pie in a 350 degree oven for 30 to 35 minutes.

Let it cool, then refrigerate for several hours before slicing and serving.

Add some whipped cream and fresh raspberries to top your Easy Lemon Raspberry Pie if desired 🙂

I used regular whipped topping, so if you use that serve right away because it will deflate as it sits.

A little slice of sunshine right here!

Sooo bright, fresh, and lemon-y 🙂

If you like Easy Lemon Raspberry Pie, you might also like these recipes…

Raspberry Lemon Cheesecake Roll Ups

Baked Lemonade Chicken Thighs

Air Fryer Nutella Churros

Cool Refreshing Summer Desserts

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