See all pies in the category:

Happy Go Lucky Lemon Raspberry pie

Recipe By: David Harper
Year Submitted: 2015
Winner First Place


½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Raspberry Filling
1 cup raspberry puree (2 cups of fresh raspberries yields about 1 cup puree)
2 T. Fresh lemon Juice
1 envelope plain gelatin
1 ½ cups heavy cream
Lemon Chiffon Filling
1 envelope plain gelatin
¾ cup lemon juice, reserve ¼ cup
4 eggs, separated, save the whites
1 cup sugar
¼ t. salt
1 T. Lemon zest
½ cup heavy cream-WHIPPED STIFF
Whipped Cream
1 cup whipping cream
¼ cup powdered sugar
1 ½ t. vanilla
4 cups raspberries


Lemon Zest
Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside.
Raspberry filling: put raspberry puree in a small saucepan. Combine gelatin and lemon juice together to soften in a small bowl, about 2 minutes. Heat raspberry puree until very hot but not boiling. Add the gelatin mixture to hot puree and stir until gelatin has dissolved. Remove from heat. Cool until room temperature, about 20-25 minutes. While mixture is cooling, whip the 1 ½ cups of heavy cream until stiff peaks. When raspberry mixture is room temperature, fold in the whipped cream until no white streaks remain. Place ½ the mixture in the baked pie shell and cover the top with fresh raspberries. Top with other half of raspberry mixture, covering the berries. Top with fresh berries again. Set in refrigerator and make the lemon filling.
Lemon Chiffon Filling: Whip the ½ cup whipped cream until stiff and set in refrigerator until later use. Sprinkle the gelatin over the ¼ cup lemon juice and let soften for a few minutes. In a double boiler, combine egg yolks, ½ cup lemon juice, ½ cup of the sugar, and salt. Cook over boiling water (water not touching the bottom of the pan) until mixture is thickened, about 5 minutes. Add the gelatin and lemon zest. Stir to combine. Remove from double boiler and cool in a pan of ice water. Cool for about 10 minutes, stirring occasionally. Beat the egg whites until soft peaks form and beat in the other ½ cup sugar. Beat until stiff peaks form. Fold the lemon mixture into the egg whites until no steaks remain. Fold in the whipped cream until no white streaks remain. Place on top of the raspberry mixture and mound it high. Let set in the refrigerator overnight and when ready to eat, top with whipped cream and raspberries and lemon zest.