Frozen Raspberry Cream Pie

Some recipes are simple but unforgettable. This Frozen Raspberry Cream Pie is one of those desserts for me. It’s creamy, cool, and just sweet enough, with that burst of raspberry flavor that keeps you going back for more.

I started making this pie when my kids were little, and it quickly became a staple at our gatherings. Even now, it’s the only frozen pie on my Thanksgiving dessert table, and it’s always a hit. It’s different from my other pies—lighter, refreshing, and easy to prepare ahead.

One of my favorite parts of sharing recipes online has been hearing from people who remember dishes from my kitchen. When I started posting recipes on social media, one of my daughter’s friends—who spent many evenings at our house—messaged me to say this was her favorite dessert of all time. She remembered it years later and asked me to make a video of it. Those are the moments that remind me why I love baking and sharing recipes.

Why You’ll Love This Pie

• Simple Ingredients: Three main ingredients plus a crust.
• Make-Ahead Friendly: Perfect for holidays or busy days.
• Light & Refreshing: A welcome change from heavier desserts.
• Pretty Presentation: Garnish with fresh raspberries and mint for a showstopper.

Frozen Raspberry Cream Pie Recipe

Ingredients

Pie Filling:

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1 (10 oz) jar raspberry spread

Optional Garnishes:

• Fresh raspberries
• Mint leaves

Optional Crust:

• 1 premade graham cracker crust, or homemade (1 ½ cups graham cracker crumbs, ¼ cup sugar, 6 Tbsp melted butter)

Instructions

1. Prepare the Crust (Optional):
   • If using a premade graham cracker crust, brush lightly with egg wash and bake at 350°F for 5 minutes. Cool completely.
   • For a homemade crust, combine graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake at 350°F for 8 minutes. Cool.
2. Make the Filling:
   • In a medium mixing bowl, beat heavy cream with an electric mixer until stiff peaks form; set aside.
   • In a large bowl, beat softened cream cheese until smooth. Add raspberry spread and mix on low until combined.
   • Gently fold in the whipped cream until fully incorporated.
3. Assemble the Pie:
   • Spoon the filling into the cooled crust.
   • Cover and freeze for 4–24 hours, or until firm.
4. Garnish & Serve:
   • Let the pie sit at room temperature for about 10 minutes before slicing for the best texture.
   • Garnish with fresh raspberries and mint leaves if desired.
   • Serve frozen or slightly thawed but still chilled.
5. Storage:
   • Store leftovers covered in the freezer.

Tips for Success

• Soften Before Serving: Let the pie rest briefly for clean slices.
• Use Good Spread: A high-quality raspberry spread makes a big difference in flavor.
• Make It Pretty: A few garnishes take it from simple to stunning.

Frozen Raspberry Cream Pie

This Frozen Raspberry Cream Pie is creamy, light, and bursting with raspberry flavor. With just three ingredients plus a crust, it’s an easy make-ahead dessert that’s perfect for holidays, parties, or warm-weather treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Freeze Time 4 hours hrs

Course: Dessert

Ingredients Method

Ingredients

  

Pie Filling:

• 1 cup heavy whipping cream
• 8 oz cream cheese softened
• 1 10 oz jar raspberry spread

Optional Garnishes:

• Fresh raspberries
• Mint leaves

Optional Crust:

• 1 premade graham cracker crust or homemade (1 ½ cups graham cracker crumbs, ¼ cup sugar, 6 Tbsp melted butter)

Method

 

Prepare the Crust (Optional):

1. If using a premade graham cracker crust, brush lightly with egg wash and bake at 350°F for 5 minutes. Cool completely.
2. For a homemade crust, combine graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake at 350°F for 8 minutes. Cool.

Make the Filling:

1. In a medium mixing bowl, beat heavy cream with an electric mixer until stiff peaks form; set aside.
2. In a large bowl, beat softened cream cheese until smooth. Add raspberry spread and mix on low until combined.
3. Gently fold in the whipped cream until fully incorporated.

Assemble the Pie:

1. Spoon the filling into the cooled crust.
2. Cover and freeze for 4–24 hours, or until firm.

Garnish & Serve:

1. Let the pie sit at room temperature for about 10 minutes before slicing for the best texture.
2. Garnish with fresh raspberries and mint leaves if desired.
3. Serve frozen or slightly thawed but still chilled.

Storage:

1. Store leftovers covered in the freezer.