Lemon Raspberry Layered Pie

There are desserts that dazzle with complexity and there are desserts that win hearts with simplicity. The Lemon Raspberry Layered Pie falls firmly into the second category—unfussy, vibrant, and loaded with comfort and nostalgia. It’s the kind of dessert that makes its way onto potluck tables, holiday buffets, and summer picnic baskets, yet still holds a place at more formal gatherings.

The first time I made this pie, it was a hot summer afternoon, and I was looking for something cool and cheerful to serve after dinner. I had raspberries on hand, a lemon pudding mix in the pantry, and a graham cracker crust waiting patiently in the cupboard. What came together was nothing short of magic—a no-bake dessert that delivered all the bright, refreshing flavors of the season in just a few steps.

The lemon layer is tangy and smooth, the raspberry topping adds a lush sweetness, and the whipped topping ties it all together with cloud-like creaminess. It’s a sensory experience from the very first bite—the slight crunch of the crust, the creamy citrus center, and the fruity finish. This pie has now become one of my most requested recipes, especially when warm weather rolls in or someone’s in need of a “just because” treat.

Why You’ll Love This Lemon Raspberry Layered Pie

• No-Bake and Stress-Free: Ideal for summer when you don’t want to heat up the kitchen.
• Vibrant and Eye-Catching: With its golden lemon and ruby-red raspberry layers, it’s as beautiful as it is delicious.
• Perfectly Balanced Flavors: The tanginess of lemon and the sweet depth of raspberry complement each other beautifully.
• Versatile for Any Occasion: From weeknight desserts to holidays like Easter or Mother’s Day, this pie fits in anywhere.
• Make-Ahead Friendly: Prepares quickly and benefits from chilling—great for busy hosts.

Ingredients You’ll Need

• 1 pre-made graham cracker crust (9-inch)
• 1 package (3.4 oz) instant lemon pudding mix
• 1 cup cold milk
• 1 container (8 oz) frozen whipped topping, thawed
• 1 can (21 oz) raspberry pie filling
• Fresh raspberries for garnish (optional)

How to Make Lemon Raspberry Layered Pie

Step-by-Step Instructions:

1. Prepare the Lemon Filling
   In a medium bowl, whisk together the lemon pudding mix and cold milk. Stir for about 2 minutes until thickened and smooth. The pudding forms the bright, zesty base of this pie and sets the tone for the layers to come.
2. Fold in Whipped Topping
   Gently fold half of the thawed whipped topping into the lemon pudding. This adds volume and creates a light, mousse-like texture. Take your time to avoid deflating the whipped topping.
3. Layer the Pie
   Pour the lemon mixture into the graham cracker crust. Use a spatula to smooth the surface, making sure the layer is evenly spread. Let it sit for a few minutes to firm up slightly before adding the raspberry layer.

1. Add the Raspberry Topping
   Spoon the raspberry pie filling gently over the lemon layer. Spread carefully to avoid mixing the layers. The vibrant red will sit beautifully atop the lemon yellow, creating an eye-catching contrast.
2. Top with Remaining Whipped Topping
   Spread the rest of the whipped topping across the raspberry layer. You can smooth it flat or create soft swirls for a decorative look.
3. Garnish and Chill
   Garnish with fresh raspberries if desired. Refrigerate for at least 2 hours before serving to allow the pie to set. The longer it chills, the better it slices and the more the flavors mingle.

Helpful Tips

• Use a Clear Dish: If you can, use a glass pie dish to show off those colorful layers.
• Extra Lemon Zing: Stir in a teaspoon of lemon zest into the pudding for added brightness.
• Homemade Crust Option: Mix 1½ cups crushed graham crackers with ¼ cup melted butter and press into a pie dish for a DIY crust.
• Serving Tip: Wipe your knife clean between slices for sharp, neat cuts.

Variations of Lemon Raspberry Layered Pie

• Lemon-Blueberry Twist: Swap raspberry filling for blueberry pie filling for a slightly deeper berry flavor.
• Lemon-Raspberry Cheesecake Pie: Add a layer of sweetened cream cheese beneath the lemon layer for added richness.
• Mini Pies: Use mini tart shells or ramekins to create individual servings—perfect for parties or gifting.
• Citrus Celebration: Mix lime zest or orange zest into the pudding to add complexity.

Holiday & Seasonal Ideas

This pie can adapt for every occasion with just a few festive touches:

• Easter: Add pastel-colored sprinkles on the whipped topping.
• Mother’s Day: Pipe whipped cream flowers and top with edible petals or sugar pearls.
• Summer BBQs: Serve with lemonade or iced tea in the backyard.
• Christmas: Decorate with sugared cranberries and lemon curls for a holiday spin.

DETAILS

• Prep Time: 15 minutes
• Chill Time: 2–4 hours
• Total Time: 2 hours 15 minutes
• Yield: 8 slices
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Use lemon zest for extra citrus flavor in the pudding layer.
• Homemade raspberry filling can be made by simmering fresh berries with sugar and cornstarch.
• For clean slices, dip your knife in warm water and wipe between cuts.
• Let the pie chill for at least 4 hours for best results.
• Substitute with dairy-free whipped topping if needed.
• A sprinkle of crushed graham crackers or toasted nuts adds a nice crunch.

Nutritional Information (Per Slice)

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Sugar: 22g
• Protein: 2g

Frequently Asked Questions

Can I make this ahead of time?
Yes! This pie is best when made at least 4 hours ahead. Overnight chilling works even better.

Can I use homemade whipped cream?
Absolutely. Whip 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form and use in place of whipped topping.

Is fresh raspberry filling okay?
Yes. You can use fresh raspberries cooked down with sugar and cornstarch for a homemade topping.

Can I freeze Lemon Raspberry Layered Pie?
Freezing is not ideal, as the texture may become watery when thawed. It’s best served chilled, not frozen.

Storage Instructions

Store covered in the refrigerator for up to 3 days. Use plastic wrap or a pie container to keep it fresh and protect the whipped topping.

Related Recipes

If you liked this Lemon Raspberry Layered Pie, you’ll definitely enjoy:

• Heavenly Lemon Raspberry Meringue Cheesecake
• Butterbeer Cream Cake: A Magical Dessert for the Finest Wizards
• Chocolate Custard Layered Cake
• Black Velvet Cheesecake Cookies

Conclusion

This Lemon Raspberry Layered Pie isn’t just a dessert—it’s a mood, a memory, and a moment of sweet escape. It captures the essence of sunshine and shared joy, all wrapped in a creamy, fruity, and effortlessly beautiful package. Whether you’re baking with kids, hosting a summer get-together, or looking to brighten someone’s day, this pie is always the right choice.

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