Creamy Lemon Raspberry Pie
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 8
For the Graham Cracker Crust:
  • 1-1/2 cups graham cracker crumbs 10 to 12 whole crackers
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter melted
For the Pie Filling:
  • 1 cup fresh raspberries plus additional for garnish
  • 2 tablespoons granulated sugar
  • 1 8-ounce package cream cheese, softened
  • 1 cup Cool Whip frozen whipped topped, completely thawed, plus additional for garnish
  • 1 14 ounce can sweetened condensed milk
  • 2 lemons juiced (I recommend Meyer lemons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon pure vanilla extract
For the Graham Cracker Crust:
  1. Preheat oven to 350 degrees F.
  2. Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
  3. Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
For the Pie Filling:
  1. Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
  2. 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.
  3. Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
  4. Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.
Recipe Notes

Prep time does not include crust cooling or pie chilling time.

Use your food processor to make easy work of crushing the graham crackers or to make it even easier, substitute a 9-inch store bought graham cracker crust.