Lemon Raspberry Layered Pie

Preheat the oven to 350°F (175°C).
In a bowl, combine crushed graham crackers, melted butter, and sugar until the mixture is well blended.
Press the mixture evenly into the bottom of a pie pan to form the crust.
Bake for 10 minutes, then remove from the oven and set aside to cool completely.
Prepare the Lemon Layer:
In a bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
Pour the lemon mixture into the cooled graham cracker crust.
Bake at 350°F (175°C) for 15 minutes, then let it cool completely at room temperature.
Make the Raspberry Layer:
In a saucepan, combine fresh raspberries, honey (or sugar), cornstarch, and water. Stir to combine.
Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a sauce.
Remove from heat and let it cool completely.
Prepare the Whipped Topping:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Chill and Serve:
Once the raspberry layer has cooled, pour it over the lemon layer, spreading it evenly.
Spread the prepared whipped topping over the raspberry layer, smoothing it out to cover the entire pie.
Refrigerate the pie for at least 4 hours (or overnight) until fully set and chilled.
Serving and Storage Tips