Raspberry Lemonade Freezer Pie

Looking for a refreshing summertime dessert? Our Raspberry Lemonade Freezer Pie is the perfect frozen treat for that summer picnic or BBQ. When using frozen Oregon raspberries, you can make this freezer pie anytime of the year!

Recipe created by Erin from platingsandpairings.com

oregon berries raspberry lemonade freezer pie

Ingredients

For the Pie Crust

30 lemon creme cookies
6 tablespoons salted butter, melted

For the Raspberry Lemonade Filling

1 cup raspberries
2 tablespoons sugar
1 14-oz can low fat sweetened condensed milk
8 oz cream cheese, softened
8 oz low fat frozen whipped topping, thawed
ΒΎ cup frozen pink lemonade concentrate, thawed

For the Toppings

Raspberries
Whipped cream
Mint sprigs, to garnish

Preparation

For the Pie Crust

Step 1
Grease a 9-inch pie pan.

Step 2
Place the cookies into the bowl of a food processor fitted with a metal blade. Process until the cookies become fine crumbs. Add the butter and pulse until the mix begins to clump together. Add 1-2 tablespoons water, 1 tablespoon at a time, until the dough comes together.

Step 3
Press the dough into the prepared pie pan.

For the Raspberry Lemonade Filling

Step 1
In a food processor, combine raspberries and sugar and pulse until well combined. Set aside.

Step 2
Combine the sweetened condensed milk and cream cheese in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute.

Step 3
Add the lemonade concentrate and whip on medium-high until thick and fully combined, 2 to 3 minutes.

Step 4
Gently fold in the whipped topping, until completely combined.
Pour the filling into the prepared crust. Drizzle the raspberry puree on top and use a knife to swirl the raspberry into the pie.

Step 5
Freeze for at least 2 hours.

For Serving

Step 1
Remove from freezer and allow to thaw slightly.

Step 2
Garnish with fresh raspberries, mint sprigs, and whipped cream. Enjoy!

NOTE:

Pie will keep in the freezer for up to 2 months, stored tightly wrapped.