Raspberry-Lemon Pie Recipe

Name: Raspberry-Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 chocolate wafers, divided; 1/4 cup butter, melted; 2 tablespoons sugar; 1 package (3 ounces) raspberry gelatin; 1 cup boiling water; 3/4 cup (6 ounces) lemon yogurt; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; 1 cup fresh or frozen raspberries, thawed; Grated lemon zest and additional fresh raspberries, optional

Servings: persons

1
Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions.
2
Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set.
3
In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
4
In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust.
5
Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.

4213

kcal

Calories

280

Fat

383

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 chocolate wafers, divided, 1/4 cup butter, melted, 2 tablespoons sugar, 1 package (3 ounces) raspberry gelatin, and more.

Yes, Raspberry-Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Lemon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions