Print

Raspberry Lemonade Icebox Pie

A close-up of a slice of Raspberry Lemonade Icebox Pie showing the creamy filling, whole raspberries, and whipped cream topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, no-bake pie featuring a graham cracker crust filled with a sweet and tart raspberry lemonade cream, set in the refrigerator.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen raspberries, slightly thawed
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 15 minutes.
  2. Make the filling: In a medium bowl, whisk together the sweetened condensed milk, thawed lemonade concentrate, lemon juice, and lemon zest until smooth.
  3. Gently fold in the raspberries into the lemonade mixture. Pour the filling over the chilled crust.
  4. Chill the pie for at least 4 hours, or until the filling is firm.
  5. Prepare the topping: In a separate bowl, whip the heavy cream and 2 tablespoons of powdered sugar until stiff peaks form.
  6. Spread or pipe the whipped cream over the set pie just before serving. Garnish with extra raspberries if desired.

Notes

  • If using frozen raspberries, ensure they are only slightly thawed so they do not bleed too much color into the filling before setting.
  • For a cleaner slice, return the finished pie to the refrigerator for 30 minutes before cutting.
  • You can substitute vanilla wafers for graham crackers in the crust for a different flavor base.

Nutrition

Find it online: https://spoonfulsnap.com/raspberry-lemonade-icebox-pie-recipe/