Hey guys! It’s been a while since I’ve done a good summer pie, and I’m ready to fix that. Today it’s lemon raspberry, and it’s a perfect summer treat. If you like key lime pie, this is totally going to be your thing.

This pie is super simple, same as most key lime pie recipes, and it’s also really refreshing. It starts with the crust, which you can definitely do with graham crackers if you prefer, but I’m using vanilla wafer cookies. I just think they add that vanilla flavor that helps to mellow out the tart filling.

For the filling, you just need one bowl and a whisk. Stir together the sweetened condensed milk, egg yolks, lemon juice and zest, and a pinch of salt. The mixture will be smooth and thick. Pour it into your baked pie crust.

Then, we’re doing mashed up raspberries. Initially I added sugar to the berries to bring out the juices for a big pretty swirl, but I found that the additional liquid didn’t sit well with the rest of the filling. So we’re keeping it simple here- just mash up the raspberries with a fork. They can still have some chunks, that works beautifully.

Dollop and swirl the raspberries onto your pie. We do have to bake this pie, and I know it’s the absolute worst to turn on your oven in the summer, but it’s a short bake time. The pie will still be a bit jiggly when you take it out of the oven, and that’s totally fine.

You can top this pie with some whipped cream right before serving if you like, or enjoy it without. Either way, you’ll have a tart, refreshing pie that will satisfy your sweet tooth!

Lemon Raspberry Pie

Servings 8 slices


For the crust:

  • 2 cups vanilla wafer crumbs (from about 3 cups cookies)
  • 1/4 cup sugar
  • 5 tbs. melted butter

For the filling:

  • 2 14oz cans sweetened condensed milk
  • 3 egg yolks
  • 2 tbs. lemon zest (from about 3 lemons)
  • 3/4 cup fresh lemon juice (from about 6 large lemons)
  • 1/4 tsp. salt
  • 1 pint raspberries


For the crust:

  1. Preheat the oven to 350 degrees. In a medium bowl, stir together the cookie crumbs, sugar, and melted butter until the butter is evenly distributed through the crumbs. Press the mixture into a 9 inch pie pan and up the sides of the pan. Bake for about 10 minutes, or until it starts to turn slightly golden on the edges. Cool. 

For the filling:

  1. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and salt. The mixture should be thick and smooth. Pour into your prepared pie crust. 

  2. In a small bowl, use a fork to mash up the raspberries. They should still have a few chunks, but should be fairly broken up and jammy. Spoon dollops of the berries onto your pie filling, and use a knife to create a swirl effect. 

  3. Bake the pie for 16-18 minutes. It should still be jiggly in the center. Cool completely, and then refrigerate for at least 3 hours before serving. Enjoy!  

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