Best 9 Lemon Raspberry Pie Recipes

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Indulge in a delightful culinary journey with our delectable Lemon Raspberry Pie, a harmonious blend of tangy lemon and sweet raspberries, encased in a flaky, buttery crust. This exquisite dessert boasts three sensational recipes, each offering a unique twist on this classic treat. Embark on a zesty adventure with our traditional Lemon Raspberry Pie, where a luscious lemon filling dances atop a bed of fresh raspberries, enveloped in a golden-brown crust. For a delightful twist, try our Raspberry Swirl Cheesecake Pie, a harmonious fusion of creamy cheesecake and tangy raspberry swirls, nestled in a graham cracker crust. And for those who love a burst of sweetness, our White Chocolate Raspberry Pie is a heavenly creation, featuring a rich white chocolate ganache nestled atop a layer of raspberry filling, all enveloped in a flaky pie crust.

Here are our top 9 tried and tested recipes!

RASPBERRY LEMON MERINGUE PIE



Raspberry Lemon Meringue Pie image

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.

Provided by ejm228

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

1 pastry for a 9-inch pie crust
1 egg white, or as needed
½ cup frozen raspberries
1 tablespoon cornstarch
1 cup white sugar
¼ cup cornstarch
1 cup cold water
¾ cup lemon juice, divided
3 egg yolks, lightly beaten
1 tablespoon lemon pulp (including zest if desired)
1 tablespoon butter
3 egg whites
⅓ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
  • Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
  • Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
  • Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
  • Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
  • Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g

LEMON-RASPBERRY RIBBON PIE



Lemon-Raspberry Ribbon Pie image

"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2/3 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
1-1/2 teaspoons cornstarch
1 cup frozen sweetened raspberries, thawed
1/2 cup sweetened condensed milk
3 tablespoons lemon juice
3/4 cup heavy whipping cream, whipped

Steps:

  • In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY LEMON RASPBERRY PIE



Creamy Lemon Raspberry Pie image

This is from one of those coupon and recipe booklets that accompanied my TOH magazine; the recipe is from Nestle. Since raspberry season is around the corner, I wanted to make sure I didn't lose the recipe! It sounds yummy and simple. Times are guesses for now.

Provided by Halcyon Eve

Categories     Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup seedless raspberry jam
1 (9 inch) shortbread pie crusts
1 cup fresh raspberry, divided
4 ounces cream cheese, softened
1 (12 ounce) can evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 lemon, zest of
1 (8 ounce) container frozen whipped topping, thawed, divided
additional lemon zest (optional garnish)

Steps:

  • Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
  • Beat cream cheese in a large mixing bowl until creamy.
  • Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
  • Fold in half the whipped topping.
  • Spoon mixture into crust and top with remaining whipped topping.
  • Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Nutrition Facts : Calories 324, Fat 15.7, SaturatedFat 11.3, Cholesterol 27.9, Sodium 417.8, Carbohydrate 42.9, Fiber 1.1, Sugar 12.1, Protein 4.5

CREAMY LEMON RASPBERRY PIE



CREAMY LEMON RASPBERRY PIE image

This recipe is from a Carnation Evaporated milk can. I take longer to do things in the kitchen so the time is mine. You will probably take less.

Provided by MaryAnn Miller

Categories     Pies

Time 25m

Number Of Ingredients 8

1/4 c raspberry preserves, seedless
1/2 pt fresh red raspberries (this is about 1/2 cup)
4 oz cream cheese, room temperature (or a little softened)
1 can(s) carnation evaported milk (12 ozs.)
2 pkg lemon pudding and pie filling (3.4 oz size)
1 grated peel of lemon
1 pkg frozen whipped topping, thawed, divided
1 pie shell shortbread crust (i use graham cracker)

Steps:

  • 1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
  • 2. Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. You could add a drop of yellow food dye here for a pale yellow topping.
  • 3. Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.

RASPBERRY LEMON CREAM PIE



Raspberry Lemon Cream Pie image

This pie is so light and refreshing you will want to make it often in different fruit flavors..like strawberry or blueberry or peach..I have changed the original recipe to make it much easier to make and make quick work of it. Hope you like this one.. Original recipe by Kraft- photo by Kraft.... This recipe idea tweaked by me.

Provided by Pat Duran

Categories     Fruit Desserts

Time 15m

Number Of Ingredients 6

21 oz can raspberry pie filling
14 oz can sweetened condensed milk
1/2 c real lemon juice
a few drops of yellow food coloring, optional
2 c heavy whipped topping, thawed (about a 9 oz. container)
1 pie dough recipe for double crust pie , pre made or make your own

Steps:

  • 1. If making in a 9x13-inch pan: Make or use pre-made pie crust pastry for 2 crust pie. Spread on bottom and up sides of a 9x13- inch baking pan and bake according to directions.Cool. Or use the 9-inch pie pan with pre-made pie crust and bake according to package directions.Cool In a large bowl,combine the sweetened condensed milk, lemon juice and food coloring,if using. Fold in the thick whipped topping.
  • 2. For the 9-inch pie shell: Spread 1/3 of the lemon mixture into the prepared pie crust, top with 1/2 the can of the raspberry pie filling(save remainder for another use). Spread remaining 2/3 lemon mixture . Chill thoroughly. Garnish as desired. I like using the raspberries, but like using chocolate curls too.
  • 3. For 9x13-inch baking pan: Spread about 1/2 of the lemon mixture into the pre baked crust, top with the whole can of raspberry pie filling. Spread remaining lemon mixture on top.Chill thoroughly. Garnish as desired.

RASPBERRY-TOPPED LEMON PIE



Raspberry-Topped Lemon Pie image

Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.

Provided by Bertha C.

Categories     Pie

Time 18m

Yield 1 pie

Number Of Ingredients 8

1 9-inch graham cracker crust
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
3 egg yolks
1 (14 ounce) can Eagle Brand Condensed Milk
1/2 cup ReaLemon juice
yellow food coloring (optional)
whipped topping or whipped cream

Steps:

  • Preheat oven to 350 deg.
  • In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
  • In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
  • Pour over crust; bake 8 minutes.
  • Spoon raspberry mixture over top.
  • Chill 4 hours.
  • Spread with whipped topping.
  • Garnish as desired.
  • Refrigerate leftovers.

LEMON RASPBERRY SWIRL PIE



Lemon Raspberry Swirl Pie image

The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.

Provided by MEG3

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

¾ cup boiling water
1 (3 ounce) package lemon flavored Jell-O® mix
1 (8 ounce) container low-fat lemon yogurt
½ cup creamy salad dressing (e.g. Miracle Whip)
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons raspberry preserves, heated

Steps:

  • In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
  • In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g

RASPBERRY-LEMON PIE



Raspberry-Lemon Pie image

This pretty, refreshing pie is easy to prepare and made in advance-so it's perfect for a party or unexpected guests. -Jan Louden, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 10

24 chocolate wafers, divided
1/4 cup butter, melted
2 tablespoons sugar
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup lemon yogurt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 cup fresh or frozen raspberries, thawed
Optional: Grated lemon zest and additional fresh raspberries

Steps:

  • Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions., Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set., In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt., In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust., Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.

Nutrition Facts : Calories 252 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 146mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY-TOPPED LEMON PIE



Raspberry-Topped Lemon Pie image

Number Of Ingredients 8

3 eggs yolk large
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
Yellow food color (optional)
1 graham cracker pie crust ready-made
1 (10-ounce) package raspberry in syrup, thawed
1 tablespoon cornstarch
Whipped topping

Steps:

  • Preheat oven to 325°.In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, and food color until smooth. Pour into crust.Bake 30 minutes.Meanwhile, in a small saucepan, combine raspberries with syrup and cornstarch. Cook and stir until thickened and clear. Spoon evenly over baked filling. Chill 4 hours or until set.Spread with whipped topping before serving.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Prepare the crust in advance: You can make the pie crust up to 3 days ahead of time and store it in the refrigerator. This will save you time on the day you want to make the pie.
  • Use fresh lemons and raspberries: The flavor of your pie will be best if you use fresh lemons and raspberries. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • Don't overcook the filling: The filling should be thick and bubbly, but not too thick or it will be difficult to slice. Remove the pie from the oven when the filling is just set.
  • Let the pie cool completely before serving: This will allow the filling to set and firm up.

Conclusion:

This lemon raspberry pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of sweet and tart flavors is sure to please everyone. With its creamy filling, flaky crust, and bright and cheerful appearance, this pie is sure to be a hit at your next gathering.

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