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RASPBERRY ICE CREAM PIE

Prep Time15 mins
Total Time15 mins
Course: Dessert
Servings: 12 servings
Author: Butter With a Side of Bread

Ingredients

  • 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
  • 3/4 cup sugar
  • 3/4 cup heavy cream
  • 1/2 cup plain Greek yogurt

Instructions

  • 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!