Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie dish to form an even crust.
Bake the crust for 10-12 minutes, or until golden brown. Allow it to cool completely.
For the lemon filling, whisk together the lemon juice, lemon zest, sugar, and eggs in a medium saucepan.
In a separate small bowl, mix the cornstarch with a little bit of water to make a slurry. Add this mixture to the lemon mixture.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 6-8 minutes).
Remove from heat and stir in the heavy cream and vanilla extract. Let it cool to room temperature, then pour over the cooled crust. Place in the refrigerator to set for at least 2 hours.
For the raspberry layer, in a small saucepan, combine the raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
Let the raspberry mixture cool, then pour it over the lemon filling layer. Return the pie to the refrigerator to chill for another 1-2 hours.
For the topping, whip the heavy cream and powdered sugar together until stiff peaks form.
Once the pie has set, top with the whipped cream and garnish with fresh raspberries. Serve chilled and enjoy!
Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 320 kcal | Servings: 8 servings
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