Lemon Raspberry Pie Recipe

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This easy and quick Lemon Raspberry Pie Recipe is a great idea for a fresh, tasty dessert, or to accompany a cup of coffee or tea! The cream cheese and cream give it a rich flavour and a creamy texture.

This recipe uses a graham crumb crust, which you can make yourself, or buy ready-made (which is what I do for this recipe).

Picture of Lemon Pie and Raspberry Pie

Ingredients

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1 1/2 cups graham crumbs
1/4 butter, melted
1/3 cup red raspberry jam
1 pkg. (250 g) brick cream cheese
1 pkg. (4 serving size) lemon instant pudding
1 cup cold milk
2 tsps. lemon juice
2 cups whipped topping (thawed) or whipping cream, whipped
1 cup fresh raspberries

Directions

Mix the graham crumbs and butter. Press firmly onto the bottom and sides of a 9 inch pie plate.

Spoon the raspberry jam over the bottom of the crust.

In a large bowl, beat the cream cheese until well mixed.

Slowly (using lowest speed of mixer) add the dry pudding mix, the milk, and the lemon to the above mixture, until well blended.

Using a spatula, gently stir in 1 cup of the whipped topping, and pour over the jam.

Top with the remaining 1 cup whipped topping and the raspberries.

Refrigerate for 4 hours or until firm.

Serve this pie cold.

Store the leftover pie in the refrigerator.

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