Apricot Raspberry Whipped Lemon Cream Pie
A Luscious, Layered Love Letter in Pie Form
This pie doesn’t just show up – it makes an elegant and exciting (let’s face it – a memorable) entrance.
This pie is what happens when you take every bright, joyful flavor of a summer afternoon (even though it’s still far from summer – we can still dream) and wrap it in the kind of decadence usually reserved for birthdays, anniversaries, and the occasional “I just really love you” moment. It starts with a crust that refuses to behave like a crust at all: soft, homemade lemon cookies pressed into a buttery foundation that tastes like sunshine you can slice. Before it even hits the oven, it gets a jeweled scattering of chopped apricots that caramelize into tiny pockets of tangy sweetness.
Then comes the filling, a silky swirl of crème fraîche and raspberry‑apricot preserves that sets into a custard‑like dream once chilled. It’s the kind of filling that makes you pause mid‑bite, trying to decide whether it’s the tartness, the creaminess, or the fruit that’s stealing the show.
But the real magic happens on top. A cloud of tangy‑sweet lemon whipped cream draped over the chilled pie, finished with fresh raspberries and delicate chocolate shavings. Chocolate, because if you’re already going big, you might as well go all the way.
This isn’t just a pie. It’s a celebration layered in flavor, a dessert with personality, a gift that tastes like effort and affection. It’s the kind of recipe you make for someone special, knowing full well they’ll remember it long after the candles are blown out. Happy Birthday, Marnie.
Apricot Raspberry Whipped Lemon Cream Pie
Pie Crust:
1 large egg
8 Tbs. butter, finely chopped and ice cold
2 ¼ cups all-purpose flour
1 Tbs. apple cider vinegar
8 oz. soft lemon cookies (use THIS RECIPE, minus the graham crackers), broken into pieces
¾ cup dried apricots, finely chopped
In the bowl of a large food processor, combine the egg, cold butter, flour, and vinegar. Process until doughy and just about to form into a ball.
Remove ¾ of the dough before adding the broken lemon sugar cookies and processing again until doughy and smooth.
Transfer the lemon crust mound to parchment paper and press into a mound or disc.
Top with another layer of parchment and roll into a 10-11” round.
Invert the round on parchment paper to a pie plate, fluting the edges.
Using the same food processor bowl, finely chop the dried apricots and sprinkle them atop the lemon pie crust.
Chill for 30 minutes.
Meanwhile, preheat the oven to 400 degrees.
Line the crust with pie weights and bake for 25-35 minutes, until just beginning to brown.
Remove from the oven and cool for at least an hour.
Apricot Raspberry Filling:
1 cup crème fraiche
½ cup apricot preserves
½ cup raspberry preserves
2 eggs
Beat all ingredients together with a hand or stand mixer until super smooth.
Preheat the oven to 400°F.
Pour the filling into the pie crust and bake for 25-35 minutes, until just beginning to brown.
Remove from the oven and cool for at least an hour.
Chill for several hours, until the filling has fully set.
Lemon Whipped Topping:
1 cup lemon yogurt
2 cups heavy whipping cream
2 cups powdered sugar
fresh raspberries
dried apricots, chopped
Using a stand mixer, beat the whipping cream until stiff peaks begin to form. Add the yogurt and powdered sugar, as well as vanilla extract, and continue to beat until super thick.
Slather the lemon whip over the top of the filled pie, forming a peak in the center.
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