Best Zesty Lemon Raspberry Swirl Pie Recipes

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CREAMY LEMON RASPBERRY PIE



Creamy Lemon Raspberry Pie image

This nearly no bake Creamy Lemon Raspberry Pie is a lemony, sweet treat that is perfect for any spring or summer celebration.

Provided by Valerie Brunmeier

Categories     Dessert

Time 23m

Number Of Ingredients 11

1 ½ cups graham cracker crumbs ((10 to 12 whole crackers))
¼ cup packed brown sugar
6 tablespoons butter (melted)
1 cup fresh raspberries (plus additional for garnish)
2 tablespoons granulated sugar
8 ounces cream cheese (softened)
1 cup Cool Whip (frozen whipped topping, completely thawed, plus additional for garnish)
14 ounces sweetened condensed milk
2 lemons (juiced (I recommend Meyer lemons))
1 teaspoon lemon zest
½ teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
  • Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
  • Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
  • In a large mixing bowl, beat cream cheese until fluffy. Add Cool Whip, sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until smooth. Add smashed raspberries and gently fold in with a spoon.
  • Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
  • Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.

Nutrition Facts : Carbohydrate 58 g, Protein 8 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 384 mg, Fiber 2 g, Sugar 45 g, Calories 426 kcal, ServingSize 1 serving

LEMON CURD AND RASPBERRY SWIRL PIE



Lemon curd and raspberry swirl pie image

I made this pie for my kids and they loved it. It is refreshing and sweet at the same time. Perfect for a summer treat.

Provided by Karina Alcala

Categories     Pies

Time 25m

Number Of Ingredients 9

1 already baked pie shell
2 1/2 c lemon curd
1 box cherry jello
1 pt fresh raspberries ( frozen works well in this recipe too)
1 c water
1/2 c raspberry juice
1/2 c sugar
3 Tbsp corn starch
whipped topping

Steps:

  • 1. If you are using frozen berries you need to defrost them and let them drain. In a small sauce pan add water, juice, sugar and corn starch whisk until corn starch is dissolved. Turn on heat to medium and cook until mixture starts to thicken. When it thickens up turn off heat and add jello and whisk until dissolved. Add fresh or frozen berries to the mixture.
  • 2. Have your pie shell ready and lemon curd ready. With a soup ladle or a measuring cup add a layer of lemon custard than some of the berry mixture. Keep doing this until all the ingredients are done. At this point you need to put the pie in the fridge and let it chill for at least 4 hours or over night.
  • 3. You can substitute raspberries for strawberries or even cherries will be good as well. You can also use a Grahm cracker crust if you prefer. I like to top my pie with some whipped topping.

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