@315justme: Lemon Raspberry Layered Pie Ingredients: Crust: 2 cups crushed graham crackers ½ cup melted butter ¼ cup sugar Lemon Layer: 1 can (14 oz) sweetened condensed milk ½ cup fresh lemon juice 1 tbsp lemon zest 2 egg yolks Raspberry Layer: 1 ½ cups fresh raspberries ¼ cup honey or sugar 1 tbsp cornstarch 2 tbsp water Whipped Topping: 1 cup heavy cream 2 tbsp powdered sugar 1 tsp vanilla extract Directions: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and sugar together. Press the mixture into the bottom of a pie pan to form the crust. Bake for 10 minutes, then let it cool completely. For the lemon layer, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. Pour the mixture over the cooled crust and bake for 15 minutes, or until set. Let the pie cool to room temperature, then refrigerate for at least 2 hours. For the raspberry layer, combine the raspberries, honey (or sugar), cornstarch, and water in a small saucepan. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens. Let it cool completely before spreading it over the lemon layer. For the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form. Spread the whipped topping over the raspberry layer. Refrigerate the pie for an additional hour before serving to allow the flavors to meld. Slice and enjoy! Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes (including cooling) Kcal: 320 kcal | Servings: 8 servings #yummilicious #followmyrecipes #phototrend #newrecipesposteddaily #whatsfordessert?

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