Ingredients
Scale
- 1 9-inch graham cracker crust (homemade or store-bought)
- 1 cup fresh raspberries (plus extra for garnish)
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice (from 2–3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Whipped cream for topping (optional)
Instructions
- If making your crust from scratch, mix 1½ cups graham cracker crumbs with ¼ cup sugar and 6 tablespoons melted butter. Press into a 9-inch pie dish and bake at 350°F (175°C) for 8 minutes. Let cool.
- In a mixing bowl, beat the softened cream cheese until completely smooth and creamy. This step is essential for a lump-free filling.
- Slowly pour in the sweetened condensed milk while beating. Continue mixing until the two are fully combined and silky.
- Add lemon juice, lemon zest, and vanilla extract to the mixture. Blend again until the filling thickens slightly and becomes smooth.
- Evenly distribute the raspberries over the bottom of the cooled pie crust. Make sure to cover the base for a balanced raspberry bite in each slice.
- Carefully pour the lemon-cream filling over the raspberries. Use a spatula to spread it out smoothly and evenly to the edges of the crust.
- Refrigerate the pie for at least 4 hours, or preferably overnight, until fully set and firm to the touch.
- Before serving, optionally top with whipped cream and garnish with additional raspberries or a sprinkle of lemon zest.
Notes
Ensure cream cheese is completely softened before mixing to avoid lumps.
Use only fresh lemon juice for best flavor. Bottled juice may alter the taste.
Raspberries can be gently patted dry to reduce moisture before layering.
For a firmer texture, allow the pie to chill overnight.
Avoid topping with whipped cream until ready to serve, especially if storing.
- Prep Time: 20
- Cook Time: 8