This frozen raspberry pie is the perfect cold summer dessert! Its creamy, refreshing and bursting with a delicious raspberry flavor!
I want no bake desserts all summer long and this no bake frozen raspberry pie is so delicious! Its made with heavy cream whipped into whipped cream, mixed with pureed raspberries to give it the perfect fresh raspberry flavor.
The pie starts with a graham cracker crust. You could also use a crust made of Oreo cookies if you want a chocolate and berry flavor instead!
You can use either frozen raspberries that have been thawed a little (you need to be able to blend them up into a puree) or fresh raspberries. You’ll mix those up with a little lemon juice and some sugar and then fold in some whipped cream. It makes the pie perfectly creamy when you bite into it.
The pie is a little bit icy, but still creamy and totally melts in your mouth as you bite into it. Its seriously one of the most refreshing pies I’ve ever tried!
The pie is great on its own, or topped with a little chocolate syrup or whipped cream.
This would be perfect for a back yard bbq or summer party! (Just remember to keep it cold in the freezer till about 10 minutes before serving!)
This frozen raspberry pie is so fresh and bursting with raspberry flavor! I just love the pink color the pie has from the raspberries.
Frozen Raspberry Pie
For the Graham Cracker Crust:
- 14 whole graham crackers
- 6 TBS butter (melted)
For the Raspberry Pie Filling:
- 2 cups heavy cream
- 3/4 cup white sugar (divided)
- 4 cups raspberries (fresh or frozen)
- 1 TBS fresh lemon juice
- Large Mixing Bowl
- In a food processor or blender, pulse graham crackers until a crumb is formed.
- Add the graham crackers and melted butter to a bowl and mix together.
- Spread graham cracker mix into the bottom and slightly up the sides of a greased 9in springform pan.
- Beat the cream and 2 TBS sugar in a large bowl until stiff peaks are formed. Set aside.
- In a blender, combine raspberries, remaining sugar and lemon juice. Blend until smooth.
- Beat 1/3 of the heavy cream into the raspberry puree.
- Fold the remaining 2/3 into the raspberry mixture until light and smooth.
- Spread filling evenly into the pan.
- Freeze pie at least 8 hours, or overnight.
- For easy cutting, let pie sit at room temperature for about 10 minutes, or in the fridge for about 30 minutes before serving.
- Store covered in the freezer for up to 5 or 6 days.