LEMON PIE WITH FRESH RASPBERRIES

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Lemon Pie with Fresh Raspberries image

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

Provided by Shayna Sanders

Categories     Desserts     Pies     Fruit Pies     Raspberry Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.
  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 152.2 mg, Sugar 39.6 g

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