Raspberry-Lemon Freezer Pie

How about an easy dessert for the lazy days of summer? This no-bake freezer pie is a sweet way to cool down and comes together in less than 20 minutes. The hardest part is waiting for it to freeze to serve!

This refreshing summer dessert that’s equal parts sweet, tart and creamy with an Oreo cookie crust.

I’m a fan of an Oreo cookie crust see -> Mini Lemon Curd + Cream Cheese Tarts and No-Bake Chocolate Strawberry Ganache Tart.

The filling is a mixture cream cheese, sweetened condensed milk, instant lemon pudding, lemon zest and juice and raspberries.

To make the pie crust you’ll need a package of Lemon Oreos or similar lemon creme sandwich cookies and some melted butter. You only need 30 cookies out of the family size package of Lemon Oreos so you’ll have some left over.

Feel free to use a graham cracker crust or substitute another cookie or flavored Oreo if you prefer.

Not a fan of raspberries? Substitute fresh strawberries instead.

The cookie crust comes together quickly using food processor. Process until the cookies are fine crumbs and then pour in your melted butter and pulse to combine. If you don’t have a food processor, place your cookies in a plastic baggie and give them a whack with your rolling pin to take out all your frustrations ;) then mix them with your melted butter.

Press your cookie crumb mixture into a 10-inch pie pan that is freezer-safe. Use the bottom of a measuring cup to help press the crumbs into the bottom and sides of the pie pan. Place your pie crust into the fridge to chill while you assemble your filling.

Use a mixer to combine your filling ingredients. To give your pie a pretty pink color, add 1 – 2 drops of pink or red food coloring to your filling. When using gel food coloring, start with 1 drop, mix and add another if desired. Fold in raspberries that have been allowed to macerate with some sugar, then pour into your pie crust.

Allow to freeze for 4 hours or until firm. Remove from freezer for 15 – 20 minutes to allow to soften enough to slice and serve. Top and serve with whipped cream, additional raspberries and lemon zest if desired.

If you want to make ahead and keep in the freezer until needed, wrap tightly in plastic wrap after the pie has frozen solid and store in the freezer up to 2 months.