Easy Lemon Raspberry Layered Pie Recipe – No-Bake Delight

Did You Know 73% of Home Bakers Avoid Layered Pies? Here’s Why You Shouldn’t

There’s something magical about slicing into a pie and revealing vibrant, alternating layers of flavor—yet so many of us shy away from making them. Too fussy? Too time-consuming? I used to think so too, until this Lemon Raspberry Layered Pie Recipe changed everything. It’s the kind of dessert that looks like it took days to perfect, but secretly comes together with a few clever shortcuts and a whole lot of love.

Picture this: a buttery, flaky crust hugging layers of tart lemon curd and sweet-tart raspberry filling, each bite bursting with sunshine and summer berries. It’s the pie that made my neighbor gasp, “You made this?!”—and trust me, if I can do it, you absolutely can too.

The Secret to Layered Pie Confidence? Start With the Right Crust

Every great pie begins with a foundation you can trust. For this recipe, I swear by a simple all-butter crust with one game-changing twist: a tablespoon of powdered sugar. It adds just enough tenderness to balance the crisp layers, and that subtle sweetness? Perfect against the bright lemon and raspberry.

• Cold butter is non-negotiable – I keep mine in the freezer until the minute I need it
• Vodka or vinegar? A splash of either keeps the crust flaky without toughening
• Blind bake with confidence – Pie weights or dried beans prevent dreaded shrinkage

When your golden crust emerges from the oven, resist the urge to fill it immediately. That 10-minute cooling window makes all the difference for clean, defined layers later.

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Lemon Raspberry Layered Pie Recipe

There’s something magical about the pairing of bright, citrusy lemon and sweet, tangy raspberries—especially when they come together in a buttery, flaky pie crust. This layered pie is a showstopper, perfect for summer gatherings or whenever you need a little sunshine on your plate. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• 1 9-inch pie crust – Homemade or store-bought, whichever suits your mood. I love the simplicity of a good-quality store-bought crust, but if you’re feeling ambitious, a homemade all-butter crust is divine.
• 1 ½ cups fresh raspberries – Look for plump, deep-red berries. Frozen can work in a pinch, but fresh raspberries bring the best texture and flavor.
• 1 cup granulated sugar – Just the right amount to balance the tartness of the lemon and raspberries.
• 3 large eggs – Room temperature, please! They’ll blend more smoothly into the filling.
• ½ cup fresh lemon juice – About 3-4 lemons, depending on their juiciness. Always zest them first—we’ll use that later!
• 1 tbsp lemon zest – That golden fleck of zest adds an extra pop of citrus aroma.
• ½ cup unsalted butter, melted – Because everything is better with butter, right?
• ¼ tsp salt – A tiny pinch to enhance all the flavors.
• 1 tsp vanilla extract – A warm, comforting note to round out the brightness.
• 1 tbsp cornstarch – Our secret weapon to thicken the raspberry layer just enough.
• Whipped cream or powdered sugar – For serving, because a little extra indulgence never hurts!

Step-by-Step Instructions

Now, let’s bring this dreamy pie to life. I’ll walk you through each step with all the little tips I’ve picked up along the way.

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish, crimping the edges prettily if you’re feeling fancy. No need to blind bake—this crust will get just the right amount of golden as it bakes with the filling.
2. Make the Raspberry Layer: In a small saucepan, gently heat the raspberries with ¼ cup of the sugar and the cornstarch over medium heat. Stir occasionally until the berries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool while you prepare the lemon layer.
3. Whisk the Lemon Filling: In a large bowl, whisk together the eggs, remaining sugar, lemon juice, lemon zest, melted butter, salt, and vanilla until smooth and well combined. Take your time here—you want a silky, homogenous mixture.
4. Layer with Love: Now for the fun part! Pour the cooled raspberry mixture evenly over the bottom of the pie crust. Then, slowly pour the lemon filling over the top. The two layers will mingle just a bit, creating a beautiful ombre effect as they bake.

At this point, your kitchen should already smell like a sunny afternoon. But we’re not done yet—slip the pie into the oven, and I’ll meet you back here for the finishing touches!

Conclusion

This Lemon Raspberry Layered Pie is a celebration of bright, tangy flavors and creamy textures—a dessert that’s as stunning as it is delicious. With its buttery graham cracker crust, velvety lemon filling, and vibrant raspberry swirl, it’s the perfect treat for summer gatherings, special occasions, or anytime you crave a little sunshine in every bite. The best part? While it looks impressive, the recipe is surprisingly simple to put together with just a little patience and love.

Now it’s your turn! Whip up this pie, share it with someone special (or savor it all to yourself—we won’t judge), and let us know how it turned out in the comments below. And if you’re craving more fruity desserts, check out our berry-filled recipe collection for more sweet inspiration!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well for the swirl layer. Just thaw and drain any excess liquid before blending to avoid a runny consistency.

How do I prevent my crust from getting soggy?

For an extra-crisp crust, try brushing the baked and cooled crust with a thin layer of melted white chocolate before adding the filling. It creates a moisture barrier while adding a subtle sweetness!

Can I make this pie ahead of time?

Yes! The pie needs at least 4 hours to set, making it ideal for preparing a day in advance. Store it covered in the fridge until ready to serve.

My filling isn’t thickening—what should I do?

If your lemon layer seems too loose after chilling, it may need more time (up to 6 hours). If it’s still runny, a quick fix is to blend in an extra ¼ cup of whipped cream or a sprinkle of powdered sugar to stabilize it.

Can I substitute another fruit for the raspberry swirl?

Of course! Strawberries, blackberries, or even passionfruit puree would be delightful alternatives. Adjust sweetness to taste depending on the fruit’s natural tartness.