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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!