Name: Lemon Pie with Fresh Raspberries
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Graham cracker crumbs - 1 ½ cups; Unsalted butter - 6 tablespoons; Brown sugar - ⅓ cup; Ground cinnamon - ¼ teaspoon; Egg yolks - 4 large; Sweetened condensed milk - 8 fluid ounces; Fresh lemon juice - 2 cups; Fresh red raspberries, crushed - ½ cup; White sugar - 2 tablespoons

Ingredients for - Lemon Pie with Fresh Raspberries

1. Graham cracker crumbs 1 ½ cups

2. Unsalted butter 6 tablespoons

3. Brown sugar ⅓ cup

4. Ground cinnamon ¼ teaspoon

5. Egg yolks 4 large

6. Sweetened condensed milk 8 fluid ounces

7. Fresh lemon juice 2 cups

8. Fresh red raspberries, crushed ½ cup

9. White sugar 2 tablespoons

How to cook deliciously - Lemon Pie with Fresh Raspberries

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.

3 . Stage

Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.

4 . Stage

Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.

5 . Stage

Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.

6 . Stage

Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.