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Raspberry-Lemon Pie

 Raspberry-Lemon Pie
This pretty, refreshing pie is easy to prepare and made in advance—so it’s perfect for a party or unexpected guests.—Jan Louden, Branson, Missouri
10 ServingsPrep: 25 min. + chilling


  • 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 peel and additional fresh raspberries, optional


  • 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.
  • 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.
  • 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.
  • 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.
  • Chill for at least 4 hours. Garnish with lemon peel and additional

2 of 2

Raspberry-Lemon Pie (continued)

Directions (continued)

  • raspberries if desired. Yield: 10 servings.
Nutritional Facts: 1 piece equals 252 calories, 15 g fat (9 g saturated fat), 46 mg cholesterol, 146 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.