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
- 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.
Carlyn Walker says
Easy to make and absolutely delicious!!! Holds forever in the freezer. Tart, creamy sweet treat. Highly recommend.
So glad you loved it!
I decided to use Oreo crumble as the base instead of the graham cracker as I prefer the taste of chocolate with the raspberry. It turned out delicious, a great summer time dessert.
One thing I might change next time I make it is if the raspberries I have are a bit bitter I will add more sugar.
Good suggestion! I’ll have to add that as a note. It sounds amazing with an oreo crust!
Taylor Elmore says
If I use frozen raspberries, do I have to let them thaw out first?
You will want to let the frozen raspberries just thaw enough to be able to puree them in your blender. This will not be a complete thaw of the berries. The amount of time that takes will vary by how warm your kitchen is, so I would check them every 5 to 10 minutes. We hope you love the recipe.
Pat Chase says
Made this for our Easterdinner dessert this year. Took it out of the freezer ten minutes before serving per the instructions, and must have waited at least a half hour before it finally softened enough to slice!! And the crust stuck to the pan! So embarrassing while everyone had to stand around waiting for dessert!
So sorry, did you grease the bottom of your pan with nonstick spray? Also curious if you froze your pie for more than a day, or maybe the temperature of your freezer is much colder than mine to make the pie need to thaw for so long? Hope it still tasted good.
Oh my gosh, yum! I love raspberries and this dessert looks perfect.