Lemon Pie with Fresh Raspberries recipe

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Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
4 large egg yolks
8 fluid ounces sweetened condensed milk
2 cups fresh lemon juice
½ cup fresh red raspberries, crushed
2 tablespoons white sugar

Nutrition Info

358.2 calories
carbohydrate: 51.5 g
cholesterol: 138.3 mg
fat: 15.8 g
fiber: 1.2 g
protein: 5.8 g
saturatedFat: 8.6 g
servingSize: -
sodium: 152.2 mg
sugar: 39.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.

  3. Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.

  4. Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.

  5. Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.

  6. Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.

Recipe Yield

1 9-inch pie

Recipe Note

A lemon custard pie with a graham cracker crust and a raspberry drizzle.

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