Lemon Raspberry Pie Recipe (with Condensed Milk)

This dessert was inspired by our favorite easy Lemon Pie with Condensed Milk, but with the refreshing flavors of our favorite Raspberry Lemonade Recipe!

If your more of a lime lover, this Key Lime Pie Recipe is very similar! Or if you're looking for a no bake dessert instead, this Frozen Lemonade Pie will give you the same vibes with an icy twist!

Ingredients for lemon raspberry pie

This recipe only requires a few ingredients that are pantry staples! Quantities are in the recipe card below, but here are a few noteworthy tips.

• Graham cracker crumbs: Crush them yourself or buy them as crumbs. You could also buy a store-bought crust in a pinch, but it must be a 9 inch deep dish to hold this amount of filling.
• Sugar: Just regular granulated sugar. 
• Butter: I use salted, but unsalted will work too.
• Frozen raspberries: You can substitute with fresh raspberries if you prefer.
• Cornstarch: Just a touch to thicken the raspberry sauce.
• Sweetened condensed milk: Generic brand is just as good as Eagle brand.
• Greek yogurt: This recipe uses yogurt instead of egg yolks or egg whites for a silky, smooth filling!
• Fresh lemons: Meyer lemons are typically sold at most grocery stores, but really any variety of lemons that you like will work great. You will need lemon zest and fresh lemon juice, so choose ones that have a healthy peel and feel juicy.
• Heavy cream: We use this to make homemade whipped cream for the top. Homemade genuinely tastes better, but you can buy some from the store if needed.

How to make lemon raspberry pie

This recipe can be broken down into three simple parts: The graham cracker crust, the pie filling, and the raspberry sauce.

How to make graham cracker pie crust

Pulse the graham crackers in a food processor until they are fine crumbs. Then add the sugar, salt, and butter and pulse until it resembles damp sand.

Dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.

Bake at 375°F for 8-10 minutes, until golden brown, then set aside to cool.

How to make pie filling with condensed milk

Whisk together the condensed milk, yogurt, lemon zest, and lemon juice in a large bowl. It should be nice and smooth!

Pour the filling into the slightly warm pie crust and bake at 350°F for 15 minutes, or until the center is just set. I have truly never baked it longer than 15 minutes, and it's always perfect!

Set the pie aside and allow to cool at room temperature for 30 minutes, then refrigerate uncovered for at least 3 hours before serving.

How to make smooth raspberry sauce

While the pie is cooling, combine the raspberries, sugar, and cornstarch in a medium saucepan over medium heat. Simmer the mixture for 3-5 minutes, stirring occasionally.

After simmering, the sauce should be slightly thickened. Pour it into a mesh strainer set over a bowl. Then use a rubber spatula or spoon to stir it, encouraging the sauce to drip into the bowl.

You should have a perfectly smooth sauce left! Discard the seeds, then set the sauce aside to cool completely.

Assembly instructions

Once the pie is chilled, whip the heavy cream and sugar with hand mixer or a stand mixer on medium-high speed until soft peaks form.

Spread the raspberry sauce on top of the pie, then add whipped cream in swirls or dollops to each slice. Garnish with lemon slices if desired.

Make ahead tips

For best results, I recommend making the pie and chilling it the day before you want to serve it. You can make the raspberry sauce the day before too, but wait to put it on the pie until you're ready to serve. Add fresh whipped cream and you're ready!

To make it more than one day ahead, you can make the crust, filling, and raspberry sauce and store them all separately. The filling and raspberry sauce will hold for 2-3 days in the fridge, and the crust will last 1-2 days on the counter. When ready to bake, assemble and bake as directed.