This delightfully tart and sweet pie has a crust made from Meyer Lemon Cookies, a delicious raspberry and lemon filling, and a topping of fresh homemade whipped cream. It’s perfect for spring and summer get-togethers!

INGREDIENTS

INSTRUCTIONS

To prepare, preheat over to 350 degrees and put a large mixing bowl and a whisk into the freezer (these will be used later to make our whipped cream).

Using a food processor, crush the cookies into fine crumbs. In a mixing bowl, combine crumbs with 5 tablespoons butter and press into a 9-inch pie pan. Bake at 350 for 8-10 minutes, then let cool.

Heat 1 cup of frozen raspberries in a saucepan at medium heat until raspberries start to break down. Add 2 tablespoons cornstarch and stir until the mixture thickens a bit. You still want the texture to be thin enough to pour it out into the pie crust!

After pouring raspberry mixture into the crust, combine 1 cup sugar and 1/4 cup cornstarch in a saucepan, then slowly add the water and 1/2 cup lemon juice and mix until smooth. Stir in egg yolks, then bring to a boil at high heat for one minute, stirring constantly.

Remove saucepan from heat. Stir in the lemon pulp, 1/4 cup lemon juice, and butter, then pour mixture into pie. Bake for 20 minutes at 350 degrees, then let cool for at least 30 minutes. Refrigerate for at least 3 hours, or overnight.

Shortly before serving, make the whipped cream topping. Place a large mixing bowl and whisk in the freezer to chill for 20 minutes. Then, use bowl to whisk heavy cream, 2 tablespoons sugar, and vanilla at high speed until soft peaks form. Use a spatula to spread into the top of the pie, then garnish with lemon slices, cookies and fresh raspberries.