No-Bake Raspberry Lemonade Pie
No oven, no fuss. This raspberry lemonade pie has a buttery graham cracker crust and a light, creamy filling made with real raspberries, fresh lemon juice, and homemade whipped cream. Make it ahead and let the fridge do the work.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker
- ½ cup butter melted
- 2 tablespoons brown sugar
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Raspberry Lemonade Filling
- 1 10-ounce bag frozen raspberries, thawed
- 1 14-ounce can sweetened condensed milk
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- Prepared homemade whipped cream from above
- 1 cup fresh raspberries halved
Optional Garnishes
- Additional whipped cream
- Fresh raspberries
- Lemon zest
- Thin lemon slices
Instructions
- Add graham crackers and brown sugar to a food processor and pulse until the crackers are finely ground into crumbs. Slowly pour the melted butter into the food processor while pulsing the graham cracker mixture. Continue pulsing until the mixture resembles wet sand and holds together when pressed between your fingers.2 cups graham cracker , ½ cup butter, 2 tablespoons brown sugar
- In a large mixing bowl, beat the heavy whipping cream, granulated sugar, and vanilla until stiff peaks form. Set aside.1 cup heavy whipping cream, 2 tablespoons granulated sugar, ½ teaspoon vanilla extract
- Place the thawed raspberries and their juices in a blender or food processor and blend until smooth. Strain the puree through a fine-mesh sieve, pressing with the back of a spoon to remove most of the seeds. You should have about ¾ cup raspberry puree.1 10-ounce bag frozen raspberries, thawed
- In a separate large bowl, whisk together the sweetened condensed milk, raspberry puree, fresh lemon zest, and lemon juice until smooth.1 14-ounce can sweetened condensed milk, 3 tablespoons fresh lemon juice, Zest of 1 lemon
- Gently fold the prepared homemade whipped cream (from above) into the raspberry mixture until no white streaks remain.Prepared homemade whipped cream
- Fold in the fresh halved raspberries just until evenly distributed.1 cup fresh raspberries
- Spoon the filling into the prepared graham cracker crust and smooth the top.
- Cover and refrigerate for at least 6 hours, but preferably overnight, until the pie is completely set.
- Garnish with additional whipped cream, fresh raspberries, lemon zest, or thin lemon slices just before serving.Additional whipped cream, Fresh raspberries, Lemon zest, Thin lemon slices
Notes
Storage and Make-Ahead Tips
Refrigerator: Store covered in the refrigerator for up to 4 days. Freezer: Freeze for up to 2 months. Wrap tightly and thaw in the refrigerator before serving. Add fresh garnishes after thawing. Make-Ahead: This pie is made for making ahead. The overnight chill gives you the cleanest slices and the best texture. I often make it the day before I need it and just add the garnishes right before serving. My no bake graham cracker crust post has more tips if you want to get that base just right. Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!
