Lemon Raspberry Pie

This raspberry whipped cream topped pie is layered with an oatmeal cinnamon crust, a sharp lemon curd and a creamy raspberry custard.

Course Dessert

Prep Time 40

Cook Time 40

In a food processor, add all of the ingredients and pulse until it begins to clump.
Press the dough into the bottom and halfway up the sides of a 9 or 10” round tart pan with a removable bottom. Use the bottom of a measuring cup to flatten it evenly. Set in the freezer for 15 minutes. Preheat the oven to 350 F.
Lay a sheet of parchment paper over the crust and fill with pie weights or dried beans. Bake for 25 minutes. While it’s baking make the filling (below). At the 25 minute mark, remove the parchment and beans and dock with a fork. Bake for another 5 minutes.

Once the berries are thawed (assuming you are using frozen), puree them in a food processor then press through a fine mesh sieve into a large bowl to remove the seeds, making sure you are scraping the bottom of the sieve for the thicker part. Add the remaining ingredients (save the lemon curd for after) and whisk to combine. Pour into the par-baked shell and return to the oven for another 12 minutes until the custard looks set (it won’t jiggle).
Once the pie is mostly cool (you can chill it in the fridge to speed this up) add the lemon curd and return the pie to the oven for another 10 minutes. Chill the pie for at least a few hours before proceeding.

In a food processor, add the heavy cream, vanilla and sugar and process for a few minutes until the cream is thick (careful not to overdo it). Crush the raspberries with a fork and fold them into the whipped cream. Top onto the pie. Serve immediately or store in the fridge for 24 hours.