Go Back
–+ servings
Print Recipe
5 from 1 vote

Lemon Raspberry Cream Pie

This lemon raspberry cream pie has a graham cracker crust, lemon curd layer and then a creamy, silky lemon and cream cheese filling with fresh raspberries on top.
Prep Time30 minutes
chill time1 hour
Servings: 1 standard pie

Ingredients

  • 1 graham cracker pie crust
  • 1/4 cup lemon curd - to layer the graham cracker crust with

For the filling:

  • 1 cup heavy whipping cream - whip and set aside
  • 1 packet unflavored gelatin
  • 3 tablespoons cold water
  • 2 tablespoons hot water
  • 8 ounces cream cheese - softened
  • 1 1/2 cups powdered sugar
  • 4 tablespoons lemon curd
  • 1 tablespoon lemon juice

For the topping:

  • ~6 ounces raspberries

Instructions

  • Add lemon curd layer to the bottom of the graham cracker pie crust.
  • Whip the whipping cream until fluffy then set aside.
  • In a small bowl, add gelatin with 3 tablespoons cold water then add 2 tablespoons hot water and stir until the gelatin is dissolved. It it is chunky, microwave 30 seconds until it looks melted.
  • In another mixing bowl or stand mixer, add the cream cheese, powdered sugar, lemon curd, lemon juice and bloomed gelatin and whip together until smooth.
  • Fold in the whipped cream until stirred well then pour into the pie crust.
  • If mixture is already starting to set then add the raspberries and refrigerate, but if the mixture is still liquid then wait until it sets mostly before adding raspberries on top.
  • Chill until set then enjoy.