Lemon Raspberry Pie Recipe (2024)

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Lemon Raspberry Pie is a delightful dessert that combines two classic flavors to create a perfect balance of sweet and tangy.

The flaky crust is filled with a rich and creamy lemon custard, and then topped with juicy, tart raspberries.

Be sure to check out the rest of our best pie recipes and tarts, too!

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When I think of summer, all I can think about is all of the amazing fruit that comes into season.

Seriously, it just makes my mouth water. From watermelon to strawberries, I just can’t help myself!

Lemon Raspberry Pie Recipe

A particular favorite are raspberries.

They’re naturally sweet and tart — just the perfect combination if you ask me.

I’m bringing you a wonderful lemon raspberry pie recipe courtesy of Pillsbury.

Ingredients:

Crust

1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box(because a lot of us don’t have time to make a crust from scratch and still want a great tasting crust)
1 teaspoon flour
2 tablespoons finely chopped pecans

Filling

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice

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Topping

2 3-ounce packages cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 8-ounce carton frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
Mint sprigs, if desired

Directions for lemon raspberry pie:

Step 1: Heat oven to 450 degrees F.

Step 2: Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Step 3: Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.

Step 4: Bake for 9 to 11 minutes or until light golden brown. Cool completely.

Step 5: In small saucepan, combine sugar and cornstarch; blend well.

Step 6: Stir in water, margarine and egg yolk.

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Step 7: Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.

Step 8: Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.

Step 9: In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.

Step 10: Beat in whipped topping at low speed until well blended.

Step 11: Add milk; mix until smooth and of spreading consistency.

Step 12: Spread thin layer of topping mixture around edge of crust.

Step 13: Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.

Step 14: Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.

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Step 15: Refrigerate 2 hours before serving. Store in refrigerator.

Even More Lemon Recipes!

Craving even more lemon tartness with sweet?

Light, airy and bursting with citrusy flavor,Lemon Cream Puffsare filled with a luscious lemon cream filling, creating a dessert that’s both indulgent and refreshing.

GlazedLemon Cookies are soft and chewy with a tangy lemon flavor that’s complemented by a sweet glaze.

Lemon Raspberry Pie

Yield: 8

Prep Time: 45 minutes

Cook Time: 3 hours

Total Time: 3 hours 45 minutes

Lemon Raspberry Pie is a delightful dessert that combines two classic flavors to create a perfect balance of sweet and tangy.

Ingredients

Crust:

1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
1 teaspoon flour
2 tablespoons finely chopped pecans

Filling:

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice

Topping:

2 3-ounce packages cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 8-ounce carton frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
Mint sprigs, if desired

Instructions

Heat oven to 450 degrees F.
Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.
Bake for 9 to 11 minutes or until light golden brown. Cool completely.
In small saucepan, combine sugar and cornstarch; blend well.
Stir in water, margarine and egg yolk.
Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.
Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
Beat in whipped topping at low speed until well blended.
Add milk; mix until smooth and of spreading consistency.
Spread thin layer of topping mixture around edge of crust.
Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.
Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.
Refrigerate 2 hours before serving. Store in refrigerator.

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 461Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 49mgSodium: 186mgCarbohydrates: 54gFiber: 6gSugar: 32gProtein: 4g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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