Lemon Raspberry Layered Pie – A Refreshing No-Bake Dessert Delight
This no-bake pie layers tangy lemon and sweet raspberries in a creamy filling over a graham cracker crust — perfect for spring, summer, or anytime you crave something light and fruity.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
1 cup fresh raspberries (plus more for garnish)
1 cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 can (14 oz) sweetened condensed milk
1 package (8 oz) cream cheese, softened
1 tub (8 oz) whipped topping (or homemade whipped cream)
Instructions
Make the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
Press into the bottom of a 9-inch pie dish to form a firm, even crust. Chill in the refrigerator while preparing the filling.
Make the Lemon Layer:
In a large bowl, beat softened cream cheese until smooth.
Add sweetened condensed milk, lemon juice, and lemon zest. Mix until smooth and well combined.
Add Raspberry Layer:
Gently fold in fresh raspberries. They will naturally swirl into the lemon mixture, creating a marbled effect.
Fold in Whipped Topping:
Carefully fold in whipped topping to keep the filling light and fluffy.
Pour the filling over the chilled crust and smooth the top.
Chill:
Refrigerate for at least 4 hours or overnight until fully set.
Garnish and Serve:
Top with extra raspberries, whipped topping, or lemon zest before serving.
Notes
Berry Variations: Swap or add blueberries or strawberries for more color and flavor.
Crust Options: Use a pre-baked tart shell or gluten-free graham crackers if preferred.
Zesty Twist: Add a drop of lemon extract for extra citrus flavor.
Storage: Keeps well covered in the fridge for up to 4 days.
Freezing: Wrap slices in plastic wrap and foil, then freeze. Thaw in fridge before serving.
