Start by blending oats, flour, sugar, butter, and cinnamon until it forms a crumbly dough. Press it firmly into your pie pan, making sure it spreads evenly across the base and sides. Freeze the crust briefly before baking to prevent shrinking and cracking.

Cover the crust with parchment paper and add pie weights or beans. Bake it until partially set, then remove the weights and bake again until it’s no longer doughy. This step ensures a sturdy base that holds the filling well.

Blend thawed raspberries until smooth, then strain through a sieve to remove seeds. Mix the puree with egg yolks, condensed milk, lemon juice, and salt until fully combined. This creates a silky, flavorful custard base.

Pour the raspberry mixture into the crust and bake until the custard is set. It should look firm with no jiggle in the center. Allow it to cool slightly before moving to the next layer.

Spread lemon curd evenly over the baked filling and return it briefly to the oven. This layer adds a sharp, citrusy contrast that balances the sweetness beautifully. Let the pie cool completely afterward.

Place the pie in the refrigerator for a few hours until fully set. Chilling helps all the layers firm up and enhances the flavor. I noticed the taste improved even more after resting.

Whip heavy cream with sugar and vanilla until thick and fluffy. Fold in crushed fresh raspberries gently to maintain texture. This topping adds freshness and a light finish.

Spread the whipped cream over the chilled pie evenly. You can swirl it for a decorative look. Slice and serve cold for the best flavor and texture.