No-Bake Raspberry Pie

No-Bake Raspberry Pie is a refreshing and easy dessert that combines a creamy filling with the bright, tart flavor of fresh raspberries. Set in a graham cracker crust and topped with vibrant berries, this pie is perfect for summer gatherings, holiday dinners, or a sweet, make-ahead treat.

Why You’ll Love This Recipe

• No Oven Needed: Beat the heat with a pie that sets in the fridge.
• Bright & Fruity: Fresh raspberries bring a naturally sweet and tangy flavor.
• Creamy Texture: Light, smooth, and perfectly balanced with a graham cracker crunch.
• Quick Prep: Only 15 minutes to put together.
• Great for Entertaining: Easy to transport and serve—ideal for potlucks and picnics.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (9-inch) graham cracker pie crust
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups whipped topping (such as Cool Whip)
• 2 cups fresh raspberries
• Optional: extra whipped topping and raspberries for garnish

Directions

1. Make the Filling: In a medium mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then beat until fully combined.
2. Fold in Topping: Gently fold in the whipped topping until the mixture is light and fluffy.
3. Assemble the Pie: Spoon the filling into the graham cracker crust and smooth the top with a spatula.
4. Add Berries: Gently press raspberries into the top of the filling, covering the surface.
5. Chill: Refrigerate for at least 4 hours, or until the pie is set and firm.
6. Serve: Top with additional whipped topping and raspberries, if desired. Slice and enjoy.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Variations

• Mixed Berries: Use a blend of strawberries, blueberries, and raspberries.
• Chocolate Crust: Swap graham cracker crust for a chocolate cookie crust.
• Lemon Twist: Add lemon zest to the filling for a citrusy pop.
• Nutty Topping: Sprinkle chopped almonds or pistachios over the top for crunch.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze (without berries on top) for up to 1 month. Thaw in the fridge before serving.
• Reheating: Not needed—this dessert is best served cold.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them well to avoid excess moisture.

Can I make this pie ahead of time?

Absolutely. It can be made up to a day in advance and kept chilled until serving.

Can I use homemade whipped cream?

Yes. Substitute 1½ cups of whipped topping with 1 cup heavy cream whipped with 2 tablespoons sugar.

Is there a way to make this pie lighter?

Use light cream cheese and a reduced-fat whipped topping.

Can I use a different crust?

Yes, shortbread or Oreo crusts also work great with this recipe.

Will this pie hold up outside at a picnic?

It’s best served chilled. Keep it in a cooler until ready to serve.

How do I prevent the crust from getting soggy?

Make sure the pie is fully chilled before serving and avoid overly juicy berries.

Can I make this gluten-free?

Yes, just use a gluten-free graham cracker crust and verify the rest of your ingredients.

Can I add a jam layer?

Yes, spread a thin layer of raspberry or strawberry jam under the filling for extra flavor.

Can I use other fruit?

Yes, blueberries, blackberries, or thinly sliced peaches make great alternatives.

Conclusion

No-Bake Raspberry Pie is a luscious and simple dessert bursting with fruity flavor and creamy texture. Whether you’re entertaining guests or treating yourself, this vibrant pie offers a refreshing finish to any meal with minimal effort. Try it once, and it might just become your go-to summer dessert.

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