Lemon Raspberry Pie Recipe

Lemon Raspberry Pie is a delightful dessert that combines two classic flavors to create a perfect balance of sweet and tangy.

The flaky crust is filled with a rich and creamy lemon custard, and then topped with juicy, tart raspberries. You’ll absolutely love this spring and summer Pie Recipe!

When I think of summer, all I can think about is all of the amazing fruit that comes into season. 

Seriously, it just makes my mouth water. From watermelon to strawberries, I just can’t help myself!

This post contains affiliate links.

Lemon Raspberry Pie Recipe

A particular favorite are raspberries.

They’re naturally sweet and tart — just the perfect combination if you ask me.

I’m bringing you a wonderful lemon raspberry pie recipe courtesy of Pillsbury.

Ingredients:

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box (because a lot of us don’t have time to make a crust from scratch and still want a great tasting crust)
• 1 teaspoon flour
• 2 tablespoons finely chopped pecans

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Personalized Pie PlatePersonalized Pie PlateMade with Love Personalized Ceramic Pie DisPersonalized Ceramic Stoneware Pie Baking Dish

 

Topping

• 2 3-ounce packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

Directions for lemon raspberry pie:

Step 1: Heat oven to 450 degrees F.

Step 2: Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Step 3: Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.

Step 4: Bake for 9 to 11 minutes or until light golden brown. Cool completely.

Step 5: In small saucepan, combine sugar and cornstarch; blend well.

Step 6: Stir in water, margarine and egg yolk.

Ceramic Pie Pan, 9 InchMora Ceramic Pie Pan – 9 inch10 inch Pie PanPie Pan Ceramic Pie Plate 10inch

 

Step 7: Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.

Step 8: Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.

Step 9: In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.

Step 10: Beat in whipped topping at low speed until well blended.

Step 11: Add milk; mix until smooth and of spreading consistency.

Step 12: Spread thin layer of topping mixture around edge of crust.

Step 13: Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.

Step 14: Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.

KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater10 Piece Stainless Steel Measuring Cups and Spoons SetStainless Steel Mixing Bowls with Airtight LidsFood Grade Silicone Rubber Spatula Set for Baking

 

Step 15: Refrigerate 2 hours before serving. Store in refrigerator.

Even More Lemon Recipes!

Craving even more lemon tartness with sweet?

Light, airy and bursting with citrusy flavor, Lemon Cream Puffs are filled with a luscious lemon cream filling, creating a dessert that’s both indulgent and refreshing.

Glazed Lemon Cookies are soft and chewy with a tangy lemon flavor that’s complemented by a sweet glaze.

Quick and easy to make, these Easy Lemon Bars feature a soft crust and a tangy, sweet filling topped with powdered sugar.

Lemon Cheesecake with Fresh Fruit perfectly combines the tangy, zesty flavor of fresh lemons with the creamy, rich taste of cheesecake.

Jump into happy, sunny days with this lemon cookies recipe  – the perfect combo of sweet and slight zing that will wake up and delight your taste buds.

Don’t miss out on our other family friendly recipes!