Lemon Pie with Fresh Raspberries

This summer-ready lemon custard pie is baked in a graham cracker crust and topped with sugary crushed raspberries.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 358 Calories

Ingredients

• 2 tablespoons white sugar
• 1 ½ cups graham cracker crumbs
• ¼ teaspoon ground cinnamon
• 6 tablespoons unsalted butter
• ⅓ cup brown sugar
• 2 cups fresh lemon juice
• 4 large egg yolks
• 8 fluid ounces sweetened condensed milk
• ½ cup sweet potato, with skin

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.