This Easy Raspberry Cream Pie is So Delicious and Fresh

By Lina | Recipe/DIY Content Creator
Jul 23, 2018 @ 8:26 PM MDT

Easy Raspberry Cream Pie

yield: 12 SERVINGS

Ingredients

For the Crust:

  • 1 and 1/2 cup graham cracker crumbs (or 11 graham crackers) crushed
  • 1/3 cup granulated sugar
  • 1/2 cup butter, melted

For the filling::

  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 2 - 6 oz. containers Greek vanilla yogurt
  • 1- 3.4 oz. package instant vanilla pudding mix
  • 1 cup heavy cream
  • extra raspberries & whipped cream (for serving)

Directions

1

For the Crust:  Preheat oven to 350 degrees.

2

In a mixing bowl, onlinebine graham cracker crumbs, sugar, and butter.

3

Press mixture into a pie pan on the bottom and around the sides. Bake for 5 minutes. Let cool.

4

Mash the raspberries in a separate bowl and add sugar. Let sit for about ten minutes.

5

For the filling: onlinebine the yogurt and pudding mix using an electric mixer.

6

Add the heavy cream and beat until peaks form, about 2 minutes. Add berry mixture and mix for just a few seconds until onlinebined.

7

Pour the filling into the cooled pie crust and spread evenly. Freeze until very firm, about 2 hours.

8

Serve with whipped cream and additional raspberries, if desired. Keep leftovers in the freezer. Allow some time to thaw for cutting, as needed.

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37 onlinements
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4.8 / 4 ratings
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Easy Raspberry Cream Pie – Closeup of the filling in the mixing bowl

Love simple pie recipes?

Try making this delicious and easy Raspberry Cream Pie! It’s a refreshing frozen dessert that’s fun to whip up and serve at any potluck! Plus, it’s especially perfect during the summer to take advantage of fresh, yummy raspberries! (You can also change the raspberries to strawberries if you prefer).

Eating low carb or keto? Check out this delicious Keto Raspberry Cream Pie which features a yummy almond flour pie crust!

Pie + Graham Cracker Crust = Delicious!

Making a graham cracker crust is super easy, or you can use a store-bought one. Either way, this pie will be AMAZING! As a shortcut, I keep graham cracker crumbs on hand but feel free to crush graham crackers instead.

Easy Raspberry Cream Pie – The ingredients on the counter

Print

Easy Raspberry Cream Pie

yield: 12 SERVINGS

This creamy frozen pie will be your new summer dessert!

Ingredients

For the Crust:

  • 1 and 1/2 cup graham cracker crumbs (or 11 graham crackers) crushed
  • 1/3 cup granulated sugar
  • 1/2 cup butter, melted

For the filling::

  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 2 - 6 oz. containers Greek vanilla yogurt
  • 1- 3.4 oz. package instant vanilla pudding mix
  • 1 cup heavy cream
  • extra raspberries & whipped cream (for serving)

Directions

1

For the Crust:  Preheat oven to 350 degrees.

2

In a mixing bowl, onlinebine graham cracker crumbs, sugar, and butter.

3

Press mixture into a pie pan on the bottom and around the sides. Bake for 5 minutes. Let cool.

4

Mash the raspberries in a separate bowl and add sugar. Let sit for about ten minutes.

5

For the filling: onlinebine the yogurt and pudding mix using an electric mixer.

6

Add the heavy cream and beat until peaks form, about 2 minutes. Add berry mixture and mix for just a few seconds until onlinebined.

7

Pour the filling into the cooled pie crust and spread evenly. Freeze until very firm, about 2 hours.

8

Serve with whipped cream and additional raspberries, if desired. Keep leftovers in the freezer. Allow some time to thaw for cutting, as needed.

Additional Notes

Recipe adapted from FoodNetwork.online

Brought to you by Hip2Save.

Easy Raspberry Cream Pie – Closeup of the finished pie

Bite into Raspberry Heaven!

The pudding and yogurt onlinebined with the sweetened raspberries make this pie such a yummy and creamy treat! I love that these are all pretty simple ingredients you may already have on hand, and it’s super easy to make. My family loved it, and I know yours will, too!

P.S. If you want some pretty pie plates like mine, check out these beautiful pie dishes from Williams Sonoma. Kind of a splurge, but swoon-worthy! 😍

About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.online, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.

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Join The Discussion

onlinements 37

  1. Julia

    Going to make this dessert, it looks yummy!

    Reply
  2. Jackie

    Would you consider doing a post on best Instapot recipes since a lot of us bought them with the recent deals? 😍😍

    Reply1
    • Lina D (Hip2Save Sidekick)

      Oh ok thanks for suggestion!

      Reply
  3. JulieL

    Lina, the recipe looks amazing and I will definitely try it! I don’t know if it is affecting anyone else, but I’ve noticed that the moving pictures, while cool, have been making me a little motion sick. Don’t mean to onlineplain, and it might just be me, but thought I’d mention. Thank you for all of your amazing ideas! 🙂

    Reply2
    • Lina D (Hip2Save Sidekick)

      Thanks Julie!

      Reply
    • Eva

      I was just onlineing here to say the same thing! As soon as I see one of the GIFs, I scroll on by and avoid looking at it. I think it may be how the camera is not very steady added to the speed at which it is played back. Maybe a tripod for the camera would help.
      Aside from that, this recipe is a keeper. It looks SO yummy. Thanks Lina!

      Reply1
      • Lina D (Hip2Save Sidekick)

        Ok thanks for everyone’s feedback!

        Reply
  4. Lisa

    I notice in the list of ingredients it says “raspberries” but in the detailed recipe it lists “strawberries” (when mashing them). I assume any berries will do???

    Reply1
    • Lina D (Hip2Save Sidekick)

      Thanks for catching that -fixed and yes you can use a favorite berry instead -or a mix 👍

      Reply1
      • Debbie

        Will blueberries work

        Reply1
        • Lina D (Hip2Save Sidekick)

          Yes I think that’d be yummy and you could use blueberry yogurt also! YUM

          Reply
  5. Lisa

    Can’t wait to try this recipe as well with the raspberries from my garden! Sadly, I agree with Julie L about the moving pictures….I have to scroll past them quickly because they make me dizzy.

    Reply1
    • Lina D (Hip2Save Sidekick)

      Ok thanks for the feedback!

      Reply
  6. Carrie

    Love the recipes, but agree with the other onlinementers who don’t care for the moving pictures. Would prefer to have the still shot pictures instead.

    Reply1
    • Lina D (Hip2Save Sidekick)

      Ok thanks!

      Reply1
      • Carrie O.

        You do a great job, Lina! If possible, can you edit my original onlinement above and remove my last name? It accidentally auto-filled my info. I can’t seem to find a way to edit my onlinement and fix it 🙂

        Reply1
        • Lina D (Hip2Save Sidekick)

          ok sure – done!

          Reply
  7. 50ShadesofLipstick

    GIFs don’t bother me…this is the first that I’ve heard of people feeling dizzy because of them lol

    Reply3
    • Eva

      GIFs don’t normally bother me either that’s why, if you read my onlinement above, I think it has to do with the camera not being steady and the speed that the video is played at. That’s the only thing I can think of that would affect me that way. I prefer using GIFs over emojis so I use them an awful lot and only with the ones on here do I feel sick.

      Reply1
      • 50ShadesofLipstick

        That’s weird, b/c a lot of GIFs are exactly like that too…maybe some folks are just more prone to getting dizzy easily.

        Reply
    • Lina D (Hip2Save Sidekick)

      Thanks!

      Reply
    • Mel

      I was going to mention it in another recipe the other day. Something about the repeating loop making me feel slightly dizzy. Not sure if it’s the speed of playback or the grainy color? Not a knock on Lina at all, as I appreciate her recipes. But maybe the GIFs aren’t needed?

      Reply
  8. NILELU

    Will be making this. Love raspberries. Sounds yummy n refreshing.

    Reply1
    • Lina D (Hip2Save Sidekick)

      Thanks!

      Reply
  9. Sara

    Can you use regular yogurt instead of Greek yogurt?

    Reply1
    • Lina D (Hip2Save Sidekick)

      Yes- great question!

      Reply1
      • Sara

        Please post some recipes that don’t require the use of the Instant Pot’s pressure cooker, or at least note when and how they can be made without it. I have an Aroma multicooker that I love. It is basically an Instant Pot without a pressure cooker. Alot of the recipes you post look good, but I am disappointed when I see that they require the pressure cooker setting. I don’t want to buy another kitchen appliance. My shelves and countertops are full.

        Reply2
        • Lina D (Hip2Save Sidekick)

          Ok thanks for the feedback!

          Reply
        • AZ

          Virtually every single pressure cooker recipe can be adapted for a slow cooker, and usually pretty easily. You don’t have to own an IP to follow IP-based recipes at all- but be aware that not every dish does as well in a slow cooker as it does in the Instant Pot. That’s true of all cooking methods/appliances though.

          Reply
  10. heidi

    I wish you would make a simple to print recipe without all the pictures. Just the text only.

    Reply
  11. AKPolargirl

    Thank you for the delicious looking recipe. I always look forward to your recipes and posts Lina.
    For people wanting Instapot recipes, check out Pinterest. There are tons of recipes that you can find just for the Instapot.

    Reply1
    • Lina D (Hip2Save Sidekick)

      Thanks so much for the sweet onlinement!

      Reply
  12. Gina

    Lina this recipe sounds so delicious and refreshing! Thank you for sharing. I love that the flavors can be interchanged to suit different tastes….I’m imagining all the yummy onlinebos I can build off this 🙂 Thank you!

    Reply1
    • Lina D (Hip2Save Sidekick)

      Aw yes I agree- so versatile! You’re so welonlinee – enjoy!

      Reply
  13. Stacie

    I wonder how I could make this low carb /keto! Looks so good!!!

    Reply1
  14. Eleanor

    Can anyone help on printing these recipes?

    Reply

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