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Raspberry Lemonade Pie

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A bright and refreshing Raspberry Lemonade Pie made with sweet raspberries, tangy lemon juice, and creamy condensed milk in a crisp pie crust. This fruity dessert has a smooth, vibrant filling that is perfect for warm days, gatherings, or a refreshing homemade treat.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1 cup fresh or frozen raspberries
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large egg yolks
  • 1/4 teaspoon salt
  • 0.5 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and place the pie crust into a 9-inch pie dish.
  2. In a mixing bowl, lightly mash the raspberries so they release some juice while keeping a bit of texture.
  3. Add the sweetened condensed milk, lemon juice, lemon zest, egg yolks, salt, and vanilla extract.
  4. Whisk the mixture until the filling becomes smooth and well combined.
  5. Pour the raspberry lemon filling into the prepared pie crust and spread it evenly.
  6. Bake for 20–25 minutes until the edges are set and the center is slightly soft.
  7. Remove the pie from the oven and allow it to cool at room temperature.
  8. Refrigerate for at least 2 hours to allow the filling to fully set before slicing and serving.

Notes

  • Frozen raspberries can be used; thaw slightly and drain excess liquid before mixing.
  • A graham cracker crust can be used for a slightly sweeter and crunchier base.
  • Add whipped cream on top before serving for extra creaminess.
  • For stronger raspberry flavor, swirl raspberry puree into the filling before baking.
  • Chilling the pie overnight enhances the flavor and texture.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-lemonade-pie/