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Raspberry Lemon Bounce

Recipe By: David Harper
Year Submitted: 2017
Winner Second Place


½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water

Lemon Curd
4 egg yolks
1 Tablespoon lemon zest
4 Tablespoon fresh lemon juice
½ cup sugar
pinch of salt

Bounce Filling
10 ounces mini marshmallows
1 cup half/half
Pinch of salt
1 cup heavy cream-whipped stiff and chilled in refrigerator
1 teaspoon vanilla extract
1 ½ cups fresh raspberries

Raspberry Layer
1 package frozen raspberries
1 cup water
¾ cup sugar
2 Tablespoon lemon juice
¼ cup cornstarch mixed with ¼ water to make a slurry
3 cups fresh raspberries

Whipped cream
Lemon zest
Fresh raspberries


Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the 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.

Lemon Curd: Whisk egg yolks, lemon zest, juice, sugar, and salt in a medium saucepan until smooth. Cook over medium heat until mixture thickens, about 5 minutes. Strain the lemon curd into a bowl and press plastic wrap directly on the mixture. Cool in refrigerator for about 1 hour. This will get folded into the bounce filling.

Lemon Bounce Filling: Combine marshmallows, half-half, and salt in the top of double boiler. Cook and stir until marshmallows melt. Remove from heat and let cool until very thick, about 30 min. Fold in the whipped cream, vanilla, and cooled lemon curd until blended. Spoon into cooled crust. Chill in refrigerator at least 2 hours.

Raspberry Filling: Combine frozen raspberries in a large saucepan. Add the water, sugar, and lemon juice. Cook over medium heat until mixture is thickened and bubbly. Mash the raspberries with a fork or potato masher. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and run through a strainer to catch raspberry seeds. Cool until room temperature. Carefully fold in the 3 cups of fresh raspberries.

Assemble the pie: After the lemon bounce layer has cooled for at least 2 hours, spoon the raspberry filling on top. Pipe whipped cream on top and decorate with fresh raspberries and lemon zest.