Description
This Frozen Raspberry Lemonade Pie is a refreshing no-bake dessert with a crisp graham cracker crust, tangy lemon pudding filling, and vibrant raspberry puree layers, perfect for a summer treat or any occasion that calls for a cool, fruity dessert.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons sugar
- â…“ cup melted butter
Filling
- 1 (3.4 ounce) box instant lemon pudding mix
- 2 cups milk
- 6 tablespoons lemon juice
- 8 ounces Cool Whip Whipped Topping
Raspberry Puree
- 12 ounces fresh raspberries
- 2 tablespoons sugar
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into a greased pie pan forming an even layer. Bake for 9-10 minutes until the crust is set and lightly golden. Remove from oven and allow to cool completely.
- Prepare lemon filling: In a separate bowl, whisk the instant lemon pudding mix with milk until the mixture thickens, roughly 2-3 minutes. Stir in the lemon juice to add fresh citrus flavor. Gently fold in the Cool Whip whipped topping until smooth and creamy.
- Make raspberry puree: In a blender or food processor, combine fresh raspberries and sugar. Blend until smooth to create a vibrant raspberry puree for layering and drizzling.
- Assemble the pie: Pour half of the lemon filling over the cooled crust, spreading evenly. Spoon or drizzle the raspberry puree over the lemon layer. Carefully add the remaining lemon filling on top. Finish by drizzling extra raspberry puree over the top for a decorative and flavorful finish.
- Freeze the pie: Cover the pie with plastic wrap or foil and place it in the freezer. Freeze for at least 3 hours or until fully set and firm.
- Serve: Before serving, allow the pie to thaw slightly at room temperature for about 10-15 minutes to make slicing easier and enhance the texture.
Notes
- Ensure the pie crust is fully cooled before adding the filling to prevent the filling from melting.
- Use fresh raspberries for the best flavor, but frozen raspberries can be substituted if fresh are not available.
- The pie needs to be frozen for a minimum of 3 hours for optimal texture.
- Thaw the pie slightly before serving to improve sliceability and presentation.
- This pie can be stored in the freezer for up to 1 week.
