Refreshingly tart and tangy lemon cream filling topped with fresh raspberry topping, and nestled in a Lemon Golden Oreo crust!
As the days become warmer and sunnier this time of year, I can’t help but CRAVE bright and fresh flavors. I simply can’t get enough lemony lime citrus and sweet juicy berries! Thankfully, we’re approaching berry season. More importantly, we’re approaching berry DESSERT season…
If you’re just as ecstatic as I am about the arrival of berry season, odds are you’re gonna LOVE the recipe I have in store for your today. It’s tart, tangy, creamy, dreamy, and brimming with berry sweetness…
This Lemon Raspberry Pie has summer bliss written all over it! With a lemon cream filling that’ll melt in your mouth as well as a lusciously sweet and slightly tart raspberry topping, a slice of this pie is sure to incite instant dopamine rush. Oh, and we mustn’t forget the crisp cookie crust made with LEMON Golden Oreos.
Can you say lemon heaven?
Why You MUST Make This Pie
Loaded with Lemony Sweetness: With a generous amount of freshly-squeezed lemon juice and lemon zest, this pie boasts the most luscious lemony flavor. And as I mentioned earlier, the crust is made with Lemon Golden Oreos, which adds even MORE lemony goodness!
The Best HOMEMADE Raspberry Topping: That’s right, I said THE BEST. That’s because this raspberry topping is made from scratch and it contains a whopping 3 cups of juicy raspberries. There’s simply no comparison to the canned raspberry filling you buy in the store.
Easy and MOSTLY No-Bake: Both the lemon cream filling and the raspberry topping contain very few ingredients. Plus, they’re an absolute breeze to make! The crust is the only component that requires any baking, but luckily it’s your simple 2-ingredient Oreo cookie crust. No need to mess with pesky pastry dough!
How to Make Lemon Raspberry Pie
Make the Crust: Using a food processor or a large ziplock bag and a rolling pin, crush 22 Lemon Golden Oreos. You can also use regular Golden Oreos, but you may need to add an extra tablespoon of butter since Golden Oreos have less creme filling than Lemon Golden Oreos.
Once crushed, toss the cookie crumbs with 3 tablespoons of melted butter. Press the mixture evenly into the bottom and up the sides of a greased 9-inch pie plate. Bake in the oven for 8-10 minutes, or until the crust looks crisp and set. Allow the crust to cool completely.
Do I have to bake the crust?
No, not necessarily. The pie will turn out just fine. HOWEVER, baking the crust provides a sort of barrier between the crust and the filling, preventing the crust from getting soggy over time. It also adds a nice crispness and toasty flavor to the crust.
Make the Raspberry Topping: Since the raspberry topping requires more time to cool completely, I like to make it before the lemon filling. You’ll start by heating 3 cups of raspberries in a medium saucepan over medium heat. Both fresh OR frozen berries work great! Heat the berries for a minute or two until the juices begin to release. Once this happens, combine a 1/2 cup of granulated sugar with 2 tablespoons of cornstarch and a pinch of salt. Toss this mixture into the berries and continue stirring everything together.
After 2-3 minutes of cooking and stirring, the mixture should start to thicken. Reduce the heat to low, and continue stirring until the berry mixture is thick and a spoonable consistency. Pour the berry topping into a shallow bowl, so that it cools faster. Refrigerate until completely cool.
Make the Lemon Filling: In the chilled bowl of a stand mixer fitted with a whisk attachment, whip 1 cup of heavy whipping cream until stiff peaks form. Transfer the whipped cream to another bowl and keep chilled in the refrigerator.
Switch the whisk attachment out for the paddle attachment, then add 16 ounces (2 packages) of cream cheese to the same mixing bowl you whipped the cream in. (No need to clean it!) Beat the cream cheese on high until smooth and creamy. Add the powdered sugar, a 1/2 cup at a time, beating well between additions. This will prevent lumps and ensure a smooth filling. Once all of the sugar has been fully incorporated, add the lemon juice, lemon zest, vanilla, almond extract, and salt. Start the mixer on low to prevent any lemon juice from splashing out. After 20-30 seconds, turn the mixer up to high and beat until smooth.
To incorporate the whipped cream, start by adding about a third of it to the bowl. Turn the mixer on to low, beating until just combined. Remove the bowl from the mixer, and use a rubber spatula to gently fold in the rest of the whipped cream. Pour the filling into the cooled crust.
If the raspberry topping has cooled completely at this point, spread it evenly on top of the lemon filling. Refrigerate the pie for at least 8 hours to allow it to set up.
Lemon Raspberry Pie
Ingredients
Crust:
- 22 Lemon Oreos
- 3 Tablespoons butter, melted
Raspberry Topping:
- 3 cups raspberries, fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- Pinch of salt
Lemon Filling:
- 1 cup heavy cream
- 16 ounces cream cheese, softened
- 1 ¾ cup powdered sugar
- 5 Tablespoons freshly-squeezed lemon juice
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla
- ¼ teaspoon almond extract (optional)
- Pinch of salt
To Decorate:
- Freshly-whipped cream
- Fresh Raspberries
Instructions
Make the Crust:
- Preheat the oven to 350ºF, and grease a 9-inch pie plate with nonstick cooking spray or butter.
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of the pie plate. Bake in the oven for 8-10 minutes, or until golden and set. Remove from the oven and allow to cool completely.
Make the Topping:
- In a medium saucepan, heat the berries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the berries and continue cooking until it begins to form a thick sauce, about 3-5 minutes. Remove from heat and pour into a shallow bowl. Chill in the refrigerator to cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.
- Replace whisk attachment with paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the powdered sugar, a 1/2 cup at a time, mixing well after each addition. Add the lemon juice, zest, vanilla, and almond extract. Start mixer on low to prevent lemon juice from splashing out, then increase speed to high and beat mixture until smooth.
- Add about a third of the whipped cream, and mix until just combined. Remove bowl from mixer and fold in the rest of the whipped cream with a rubber spatula.
- Pour the filling into the crust and use a rubber spatula or butter knife to create a smooth surface. Pour the cooled raspberry topping evenly on top. Chill in the refrigerator for at least 8 hours or overnight.
- If desired, pipe a border of whipped cream along the edges of the pie, and garnish with fresh raspberries. Slice, serve, and enjoy!