Description
A perfect balance of tangy lemon and sweet raspberries in a creamy, refreshing pie. Ideal for summer gatherings or any occasion.
Ingredients
Scale
For the Crust:
- 1 pre-made pie crust (9 inch)
- 1 cup fresh raspberries
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 large egg yolks
- 1 teaspoon lemon zest
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- Additional fresh raspberries and lemon slices for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and prick bottom with fork. Bake for 10-12 minutes until lightly golden. Let cool completely.
- In a medium bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, and lemon zest until smooth and thickened.
- Gently fold in fresh raspberries, being careful not to crush them too much. Pour filling into cooled pie crust.
- Bake for 15-18 minutes until the filling is set around edges but slightly jiggly in center. Cool to room temperature, then refrigerate for at least 3 hours or overnight.
- For topping: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over chilled pie.
- Garnish with fresh raspberries and lemon slices. Serve chilled.
Notes
You can customize the seasonings to taste. For a tarter flavor, add a bit more lemon juice. Use frozen raspberries if fresh are not available, but thaw and drain them first.