This frozen raspberry pie is the perfect cold summer dessert! Its creamy, refreshing and bursting with a delicious raspberry flavor!
For the Graham Cracker Crust:
14 whole graham crackers
For the Raspberry Pie Filling:
4cupsraspberries(fresh or frozen)
1 TBSfresh 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.
**Pie may take longer to soften depending on the temperature of your freezer or if you freeze it longer than one night. Allow extra time as necessary. Running a knife under hot water before slicing will also help make slicing easier.