Creamy Key Lemon Pie (w/ raspberry sauce)

Slice of key lemon pie with bite removed on fork.

5 from 5 votes

Creamy Key Lemon Pie (w/ raspberry sauce)

Whip up this dreamy Key Lemon Pie with condensed milk, zesty lemons, a buttery graham cracker crust, and tangy raspberry sauce on top. With its ultra creamy filling and crispy crust, this may be the best ever lemon pie recipe! Plus it is easy to make and great for a crowd.

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 343kcal

Author: Borrowed Bites

Equipment

9 inch deep dish pie plate
Tamper

Ingredients

Graham Cracker Crust

11-12 sheets of graham crackers (or 1.5 cups of graham cracker crumbs)
3 tablespoon sugar
Pinch kosher salt
½ cup butter melted

Raspberry Sauce

1 cup frozen raspberries
2 tablespoon sugar
1 teaspoon cornstarch

Lemon Pie

2 (14 oz) cans sweetened condensed milk
1 cup plain Greek yogurt
2 tablespoon lemon zest (2-3 large lemons)
¾ cup lemon juice (3-5 large lemons)

Optional - Whipped Cream

1 cup heavy whipping cream
2 tablespoon powdered sugar

Instructions

Graham Cracker Crust

Preheat the oven to 375°F. Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar, salt, and butter and pulse until it resembles damp sand.
11-12 sheets of graham crackers, 3 tablespoon sugar, Pinch kosher salt, ½ cup butter
To form the crust, 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 (see post for photos). Then add the remaining crumbs and press firmly into the bottom of the pan.
Bake for 8-10 minutes, until golden brown. Set aside to cool. Reduce the heat to 350°F.

Raspberry Sauce

Combine the raspberries, sugar, and cornstarch in a saucepan and simmer on medium heat for 3-5 minutes, or until slightly thickened. Pour through a mesh strainer to remove the seeds. Set aside to cool.
1 cup frozen raspberries, 2 tablespoon sugar, 1 teaspoon cornstarch

Lemon Pie

Combine the condensed milk, yogurt, lemon zest, and lemon juice in a large bowl. Pour the filling into the slightly warm pie crust and bake at 350°F for 15 minutes, or until just set.
2 (14 oz) cans sweetened condensed milk, 1 cup plain Greek yogurt, 2 tablespoon lemon zest, ¾ cup lemon juice
Cool pie at room temperature for 30 minutes. Then refrigerate uncovered for at least 3 hours.

Assembly

When ready to serve, whip the heavy cream and sugar with hand beaters or a stand mixer on medium-high until soft peaks form.
1 cup heavy whipping cream, 2 tablespoon powdered sugar
Spread the raspberry sauce on top of the pie. Serve with whipped cream.
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Notes

Tips & Tricks

Pour the filling into a slightly warm crust. If the crust is too hot, it will trap steam when you add the filling, making the crust soggy.
Put the raspberry sauce and whipped cream on top close to serving time to prevent the color from bleeding.
Don’t bake the pie more than 1 day in advance, otherwise the crust will get soggy.

Make Ahead Instructions

You can bake this pie and store in the fridge for up to 1 day in advance. I recommend adding the raspberry sauce and whip cream right before serving to avoid bleeding.

To make it more than one day ahead, make the crust, filling, and raspberry sauce and store them 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.

Storage

Cover the pie plate with plastic wrap or store leftovers in an airtight container. Store in the fridge for 2-3 days.

Nutrition