Frozen Raspberry Pie is a refreshing dessert that’s perfect for summer. Made with fresh raspberries, an Oreo crust and real whipped cream, this frozen dessert is absolutely delicious!
If you’re looking for a chilled dessert that’s perfect for summer, this pie is it! Made quickly and easily, this raspberry pie with chocolate crust is as decadent as it is gorgeous. The best part of all is that it requires just a few basic ingredients and steps so you can spend less time prepping and more time enjoying the sunshine before digging into that first slice.
What is raspberry ice cream pie?
It’s a simple and easy no-bake pie recipe made with pureed raspberries, sugar, heavy whipping cream and Greek yogurt so every bite is smooth, rich, and fabulous. The mixture tastes just like homemade raspberry ice cream! Pour the filling into a pre-made Oreo cookie crust so that you can taste chocolate and raspberry in every bite. Freeze the pie until set and then serve with a drizzle of chocolate syrup on top.
FROZEN RASPBERRY PIE INGREDIENTS
Pie crust: Use a pre-made store-bought Oreo pie crust to cut down on time and effort or make one yourself. You could even use a regular graham cracker pie crust if chocolate isn’t your thing.
Raspberries: Use 3 cups of fresh raspberries to get the perfect raspberry flavor and beautiful red color.
Lemon Juice: A 1 tablespoon of lemon juice helps the pie to taste fresh and tangy good.
Sugar: You will need about 3/4 cups of granulated sugar to add the perfect amount of sweetness to the pie.
Heavy Cream: Heavy whipping cream makes the pie rich and creamy.
Greek Yogurt: Just a 1/2 cup of plain Greek yogurt adds even more creaminess and a little protein as well!
How to make Raspberry Pie
Place 2 cups of fresh raspberries into a blender with the sugar and the lemon juice. Puree until smooth.
Strain the mixer through a mesh strainer and into a small bowl. This will remove the unwanted seeds.
In another mixing bowl, beat together the heavy cream and yogurt with an electric mixer on high until stiff peaks form. This will take several minutes. A colder bowl will help to speed up this process.
Stir in the raspberry mixture until combined. Pour it into the crust.
Top with some remaining raspberries and then freeze until the pie is firm, this should take about 5-6 hours.
Drizzle the top with chocolate syrup if desired and let sit for 10-15 minutes before slicing to make it easier.
RASPBERRY ICE CREAM PIE
- 1 Oreo pie crust you could use a graham cracker crust if you prefer – either way is delicious
- 3 cups fresh raspberries
- 1 Tbsp. lemon juice
- ¾ cup sugar
- ¾ cup heavy cream
- ½ cup plain Greek yogurt
- Put 2 cups of raspberries in a blender with the sugar and lemon juice and puree until smooth. Strain through a mesh strainer into a small bowl, discarding the seeds once strained.
- In a separate mixing bowl, beat together cream and yogurt with an electric mixer on high speed for several minutes until stiff peaks form. (To speed up this process, use a metal bowl and put it in the freezer about 10-20 minutes before beating the cream – this will drastically reduce the time needed to whip the cream.)
- Stir in the raspberry mixture and then pour into the crust.
- Top with the remaining cup of raspberries and freeze until firm (about 5-6 hours).
- Drizzle with chocolate syrup if desired and set out for about 10-15 minutes prior to serving. Enjoy!
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HOW DO YOU WHIP CREAM?
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
Make sure to use a fairly large bowl, even if you don’t have much cream – it does tend to splatter if your bowl isn’t big enough! You can whip the cream a few hours or even a couple of days in advance – just store it in an airtight container in the refrigerator until ready to use.
HOW TO MAKE AN OREO CRUST
I usually use a pre-made graham Oreo crust in this recipe, but you can definitely make your own too! I like to use my food processor to crush up 22 Oreo cookies (about 2 cups of crumbs). Mix in 5 tablespoons of melted butter and stir until well combined.
Press into an ungreased pie pan and press all the way up the sides, trying to shape the edges to be as smooth as possible. Bake at 350° for 10-12 minutes and then let the crust cool completely before you pour in the filling.
How long is chocolate raspberry pie good for?
If kept well covered in the freezer, this pie could last about 2-3 months. The sooner you eat it, the better. The pie is more fresh within the first couple of weeks and you can avoid any issues with freezer burn!
Frozen Raspberry Pie variations
This simple pie recipe is easy to change up in several different ways!
- Change the crust! The recipe calls for an Oreo crust, but you can use a graham cracker crust if you prefer.
- Change the fruit! I love raspberries, but you could use strawberries or blackberries or a mixture of any kind of berry you’d like. You could even use peaches or some other type of fruit.
- Change the topping! A chocolate drizzle is delicious, but you could use any type of ice cream topping to drizzle on top. You can crush up more Oreos to sprinkle on top, or add more fresh raspberries on top or even add some dollops of whipped cream on each slice.
Love Pie recipes? So do we!
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This easy to make frozen raspberry pie just takes a few simple ingredients and a little bit of effort. Within minutes you can have a pie in the freezer just waiting for dessert time.