Raspberry Lemon Chiffon Cream Pie

Name: Raspberry Lemon Chiffon Cream Pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 1 3/4 cups Graham Cracker Crumbs; 3 tbsp Granulated Sugar For Crust; 6 tbsp Unsalted Butter, Melted; 12 oz Fresh Raspberries; 3 tbsp Granulated Sugar For Raspberry Ripple; 3 tbsp Cold Water; 2 1/4 tsp Unflavored Powdered Gelatin; 4 Large Egg Yolks; 2/3 cup Granulated Sugar For Lemon Filling; 1/2 cup Fresh Lemon Juice; 1 tbsp Finely Grated Lemon Zest; 1/4 tsp Fine Sea Salt; 1 1/2 cups Heavy Cream, Chilled; 1 tsp Vanilla Extract; 4 oz Fresh Raspberries For Garnish

Raspberry lemon chiffon cream pie with a slice on a plate

Katie Wilson

Published: July 26, 2026

Categories: Pies, Fruits

Tags: Lemon, Raspberry, Make-Ahead, Cream Pie, Summer Dessert, Chiffon Pie, Baked Crust

Raspberry Lemon Chiffon Pie

A crisp graham cracker crust holds airy lemon chiffon cream and a bright fresh raspberry ripple in this chilled summer pie.

Prep Time:45 minCook Time:25 minTotal Time:70 minServings:10Difficulty:Medium

This pie brings two sharp summer flavors into balance: lemon gives the chiffon filling its clean citrus edge, while a quick raspberry sauce adds tart berry pockets without weighing down the cream. The result is refreshing enough for a warm August dessert table but still unmistakably celebratory.

The filling starts with a gently cooked lemon custard. Bloomed gelatin gives it enough structure to slice, and whipped cream folded in after cooling turns it light rather than dense. Straining the raspberry sauce removes most of the seeds, so its ripple stays smooth against the airy filling.

A graham cracker crust supplies the needed crunch and a lightly toasted flavor. Press it firmly across the base and up the sides of the pie plate, then let it cool completely before adding the chiffon so the layers remain distinct.

Plan for at least six hours of chilling beyond the listed preparation time. The pie is an excellent make-ahead dessert and can be finished the day before serving; add the fresh raspberry garnish shortly before it reaches the table.

Nutrition (per serving)

Calories:392 kcal

Protein:5 g

Carbs:44 g

Fat:23 g

Directions

1

Heat the oven to 350°F. Stir the graham cracker crumbs with the crust sugar and melted butter until evenly moistened, then press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
2

Bake the crust for 10 to 12 minutes, until fragrant and lightly browned at the edges. Set it on a rack and let it cool completely.
3

Combine the 12 ounces of raspberries and the raspberry ripple sugar in a small saucepan. Cook over medium heat for 5 to 7 minutes, crushing the berries, until juicy and slightly thickened. Press through a fine-mesh sieve and cool the smooth sauce.
4

Pour the cold water into a small bowl, sprinkle the gelatin evenly over it, and leave it to bloom for 5 minutes.
5

Whisk the egg yolks, lemon filling sugar, lemon juice, zest, and salt in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickly coats a spoon and reaches 170°F, about 6 to 8 minutes; do not let it boil.
6

Remove the lemon mixture from the heat and whisk in the bloomed gelatin until completely dissolved. Strain into a bowl, press parchment directly onto the surface, and cool to room temperature without letting it set.
7

Beat the chilled heavy cream with the vanilla to medium peaks. Fold one-third into the cooled lemon base to loosen it, then gently fold in the remaining cream until no white streaks remain.
8

Spoon half the lemon chiffon into the cooled crust and dot with half the raspberry sauce. Add the remaining chiffon and sauce, then draw a thin knife through the filling a few times to create broad ripples without fully blending the colors.
9

Refrigerate the pie uncovered until set, at least 6 hours or overnight. Garnish with the remaining fresh raspberries just before slicing with a warm, clean knife.

Ingredients

Graham Cracker Crumbs:1 3/4 cups
Granulated Sugar For Crust:3 tbsp
Unsalted Butter, Melted:6 tbsp
Fresh Raspberries:12 oz
Granulated Sugar For Raspberry Ripple:3 tbsp
Cold Water:3 tbsp
Unflavored Powdered Gelatin:2 1/4 tsp
Large Egg Yolks:4
Granulated Sugar For Lemon Filling:2/3 cup
Fresh Lemon Juice:1/2 cup
Finely Grated Lemon Zest:1 tbsp
Fine Sea Salt:1/4 tsp
Heavy Cream, Chilled:1 1/2 cups
Vanilla Extract:1 tsp
Fresh Raspberries For Garnish:4 oz

Tips & Notes

Cool the lemon base to room temperature before folding in the cream; a warm base deflates it, while a cold, set base forms lumps.
For clean slices, dip the knife in hot water and wipe it dry between cuts.
Keep the finished pie refrigerated and serve within two days for the best crust texture.