Crust Creation:
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and stir until everything is well combined. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack.
Lemon Loveliness:
While the crust is cooling, prepare the filling. In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks. Mix until smooth and creamy.
Pour and Bake:
Carefully pour the lemon filling into the cooled graham cracker crust. Bake for 15-20 minutes, or until the filling is set but still has a slight jiggle in the center. The filling will firm up as it cools. Once baked, remove from the oven and allow it to cool completely on a wire rack.
Prepare the Raspberry Topping:
In a small saucepan, combine the thawed raspberries, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jam-like (about 5-7 minutes). Let it cool before spreading it over the lemon filling.
Top and Chill:
Once the lemon filling is completely cooled, spread the raspberry topping evenly over the top. Refrigerate the pie for at least 2 hours, or until fully chilled.
Garnish and Serve:
Before serving, garnish with fresh raspberries and a dollop of whipped cream for added flavor and decoration. Slice and enjoy!
