Lemon Raspberry Pie
Ingredients:
1 pre-made pie crust (9-inch)
1 cup fresh raspberries (or frozen, thawed)
1 tablespoon cornstarch
1 cup granulated sugar
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons lemon zest
3 large eggs
2 tablespoons unsalted butter, cubed
1 teaspoon vanilla extract
½ teaspoon salt
Whipped cream or fresh mint (for garnish)
Directions:
Preheat your oven to 350°F (175°C).
Place the pie crust in a 9-inch pie dish and bake it for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In a medium saucepan, combine raspberries, cornstarch, and ½ cup of sugar. Cook over medium heat, stirring often, until the mixture starts to thicken and the raspberries break down into a sauce, about 5 minutes.
Once thickened, remove the saucepan from heat and set aside to cool.
In a large bowl, whisk together the remaining ½ cup of sugar, fresh lemon juice, lemon zest, eggs, butter, vanilla extract, and salt. Pour the mixture into the saucepan with the raspberry sauce, stirring to combine.
Return the saucepan to medium heat, and cook the filling mixture while stirring constantly, for about 5-7 minutes, or until it becomes thick enough to coat the back of a spoon.
Once thickened, remove from heat and carefully pour the filling into the pre-baked pie crust.
Allow the pie to cool to room temperature, then place it in the refrigerator for at least 4 hours to set.
Before serving, garnish with whipped cream or fresh mint, if desired.
