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Raspberry Lemon Cream Pie

Raspberry Lemon PieThe last thing anybody would want to do in the middle of summer is to be slaving in front of a hot oven! But the scorching weather is not reason enough to deprave yourself of a rich and creamy homemade pie. Here's a no-bake treat that you can enjoy on a lazy summer day without making you sweat a bit!

It may be easy to make but you have to wait for it to set before you can take the first bite! I assure you though, that the long wait is well worth it! Here is an easy dessert recipe for Raspberry Lemon Cream Pie.

Ingredients:
Crust
1 ½ cups of Graham Crackers crumbs
¼ cup of Sugar
½ cup of Unsalted Butter, at room temperature

Filling
1 cup heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons seedless raspberry jam
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest, plus extra for garnish
3/4 cup fresh raspberries, plus extra for garnish

Procedures:

Combine Graham cracker crumbs, sugar and butter in a bowl and mix until mixture comes together when pinched between fingers. Press mixture into the bottom and up the sides of a 9-inch pie plate or tin. Refrigerate to set.

Meanwhile, prepare the filling. Beat cream until stiff peaks form in a large bowl. Fold in sweetened condensed milk, jam, lemon juice and zest until combined. Fold in raspberries then pour mixture into prepared crust.

Cover and chill for at least 8 hours, or overnight, until firm. Garnish with more raspberries and lemon zest before serving.

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