Lemon Raspberry Pie
Refreshingly tart and tangy lemon cream filling topped with fresh raspberry topping, and nestled in a Lemon Oreo crust!
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!