Frozen Raspberry Pie
Recipe Source: Eating Well
Frozen Raspberry Pie is a refreshing and light dessert that combines the vibrant tartness of fresh raspberries with a creamy, smooth filling. The no-bake filling is made from a blend of whipped cream, sweetened condensed milk, and raspberry puree, creating a rich yet airy texture that perfectly complements the fruit. Set in a graham cracker or buttery pie crust, the pie is frozen to achieve a chilled, firm texture that's perfect for warm weather gatherings. Topped with additional fresh raspberries and a drizzle of raspberry sauce or whipped cream, this Frozen Raspberry Pie is a cool, indulgent treat that’s both simple to make and incredibly delicious.
Difficulty: MEDIUM
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serving Size: 8 servings
For The Crust
Ingredients:
- 32 chocolate wafers, (about 6½ ounces; see Note), plus 1 for garnish
- ¼ cup confectioners' sugar
- 2 tablespoons canola oil
- 2 tablespoons skim milk
- 1 tablespoon butter
Directions:
- Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground.
- Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust.
- Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
For The Filling
Ingredients:
- 3 cups raspberries, fresh or frozen (thawed)
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 2 large egg whites, at room temperature (see Tip)
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Directions:
- To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
- Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy.
- Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3½ minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3½ minutes more (the eggs will be at a safe temperature, 160°F, at this point).
- Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top.
- Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.
Note: Look for chocolate wafer cookies without any partially hydrogenated oils. Our two favorites were both from Newman's Own Organics: Tops & Bottoms and Chocolate Alphabet Cookies. Chocolate Snaps from Mi-Del will also work, but the chocolate flavor isn't as rich. Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes. Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.