Raspberry-Lemon Freezer Pie
Cool off with an easy no-bake dessert for summer, Raspberry-Lemon Freezer Pie.
Servings: 8
Ingredients
Pie Crust
- 30 lemon creme sandwich cookies such as Oreos
- 6 tablespoons unsalted butter melted
Pie Filling:
- 6- ounce container fresh raspberries
- 3 tablespoons sugar
- 14- ounce can sweetened condensed milk
- 8- ounce package cream cheese softened
- 3.4- ounce package instant lemon pudding mix
- 2 large lemons zested and juiced (about 1/3 cup of juice)
- 1 - 2 drops pink or red food coloring
To Serve:
- fresh raspberries
- Lemon zest for garnish
- Whipped cream
Instructions
For the crust:
- Place the cookies into the bowl of a food processor fitted with a metal blade. Process until the cookies become fine crumbs.
- Add butter and pulse to combine. Press into a freezer-safe 10 inch pie pan and chill in the fridge while making filling.
For the filling:
- Place the raspberries in a small bowl.
- Smash the raspberries using the back of a fork, then sprinkle with the sugar; set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in large bowl of mixer.
- Using a mixer beat on low until smooth, about 1 minute.
- Add lemon juice and zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for 4 hours or until firm.
To serve:
- Remove from freezer and allow to thaw slightly, about 15 minutes.
- Top with whipped cream, fresh berries and lemon zest if desired to serve.
Notes
- After 4 hours in freezer, wrap tightly and freeze pie for up to 2 months.
- When using gel food coloring, start with 1 drop, mix and add another if desired.
- Substitute 1 cup chopped fresh strawberries (or more to taste) for raspberries if desired.