Go Back
+ servings
Print Recipe
5 from 1 vote

Frozen Raspberry Pie

This frozen raspberry pie is the perfect cold summer dessert! Its creamy, refreshing and bursting with a delicious raspberry flavor!
Servings: 14


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. 


**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.