Go Back

Lemon Raspberry Layered Pie

A refreshing no-bake pie with a buttery graham cracker crust, creamy lemon layer, and sweet raspberry mousse topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: American, Spring
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Lemon Layer
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 2 tbsp lemon zest
  • 0.33 cup lemon juice fresh
  • 1 cup whipped topping
Raspberry Layer
  • 1.5 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 packet unflavored gelatin
  • 0.25 cup hot water
  • 1 cup whipped topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Mix graham cracker crumbs, sugar, and melted butter to form crust; press into a pie dish and chill.
  2. Beat cream cheese and powdered sugar until smooth; add lemon juice and zest, then fold in whipped topping.
  3. Spread lemon layer into crust and chill.
  4. Cook raspberries with sugar and lemon juice until softened.
  5. Dissolve gelatin in hot water and mix into raspberry mixture.
  6. Cool mixture slightly, then fold in whipped topping.
  7. Layer raspberry mixture on top of lemon layer.
  8. Chill 4–6 hours until fully set.

Notes

For clean layers, ensure the lemon layer is fully chilled before adding raspberry mixture.