1 pre-made, pre-baked pie crust, graham cracker crust (1/2 cup ground graham crackers and 3 tablespoons of melted butter baked at 350 for 7-8 minutes until golden brown) or crustless
1 14-ounce can sweetened condensed milk
1/4 cup heavy whipping cream, very cold
1/4 cup crème fraîche, very cold
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
3 cups fresh raspberries
Whisk the whipping cream until is is fluffy and stiff peaks form and set aside.
Whisk together the condensed milk, crème fraîche, lemon juice and lemon peel until the mixture has increased in volume.
Add the reaspberries to the condensed milk mixture and smash as many of the raspberries as possible.
Slowly fold the whipped cream into the raspberry mixture and pour into the pre-baked pie crust and refrigerate for a minimum of 1 hour.