Raspberry Pie
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This no-bake raspberry pie recipe is made with frozen raspberries so you can enjoy it any time of year!
I have an incredible raspberry pie recipe for you to make for Valentine’s Day!
It’s completely no-bake, so easy to whip up, and packed full of tart raspberry flavor.
Instead of using fresh raspberries, I opted for a bag of frozen raspberries. Once thawed they become incredibly juicy. This means there will be an abundant amount of puree to flavor the creamy no-bake filling.
Heavy cream is whipped with powdered sugar to create a light and airy base for the raspberry mousse filling. It is pure decadence and so fitting for a Valentine’s Day dessert.
There is a small amount of gelatin in the filling to prevent it from breaking down. Otherwise, the water from the raspberries will cause filling to separate. The gelatin just ensures this doesn’t happen and the pie will hold up for several days stored in the refrigerator.
I opted to use a no-bake graham cracker pie crust but I imagine an Oreo crust would also be delicious. You could also sub in gluten-free cookies to make this recipe gluten-free if needed.
The result is a cool, creamy raspberry mousse nestled inside a buttery graham cracker crust. Serve it with whipped cream and prepare to swoon.
How to make raspberry pie
This raspberry mousse pie is made with frozen raspberries. This is helpful when raspberries are out of season. I haven’t made the pie with fresh raspberries so I’m unsure how much you’d need in order to get the recipe right.
The filling: The filling is so simple to make. Pureed raspberries are combined with a small amount of gelatin. This gets mixed into whipped cream with powdered sugar to create a silky mousse filling.
The crust: The crust is nothing more than graham cracker crumbs combined with melted butter. It gets pressed into a 9-inch pie dish and frozen until it’s set.
Ingredients
The ingredient list for no-bake raspberry pie is quite short. You only need a handful of items to make the recipe.
- Graham cracker pie crust: Graham cracker crumbs and butter are used for the crust. You can opt for Oreos or gluten-free cookie instead of graham crackers.
- Gelatin: Unflavored gelatin powder is used to keep the filling stable.
- Heavy cream: Use heavy cream or heavy whipping cream. They are essentially the same thing.
- Powdered sugar: Don’t try to substitute with granulated sugar. It won’t work. Powdered sugar is a must!
- Frozen raspberries: An entire 12-ounce bag of frozen and thawed raspberries is needed.
- Whipped cream: I prefer to serve the pie with whipped cream but a chocolate drizzle would be excellent also.
Instructions
- Make the crust: Combine graham cracker crumbs with melted butter and press the mixture firmly into a 9-inch pie pan. Set in the freezer while making the filling.
- Hydrate gelatin: Sprinkle gelating over water and set aside.
- Whip heavy cream: Combine heavy cream and powdered sugar in a large bowl. Beat on medium-low speed until whipped and fluffy.
- Puree raspberries: Puree thawed raspberries in a food processor until. Press the puree through a fine-mesh sieve and discard the seeds
- Warm bloomed gelatin: Pour a little raspberry puree over the softened gelatin and microwave for 30 seconds. Stir well and pour back into the bowl with the remaining puree. Whisk to combine.
- Stir raspberry puree into whipped cream: Add the raspberry puree to the whipped cream. Use a silicone spatula to fold everything together until well combined.
- Spread filling into crust: Add the mousse filling to the crust and use an offset spatula to smooth over the top.
- Refrigerate: Cover the pie with plastic wrap and refrigerate for at least 6 hours.
- Serve: Serve the pie with whipped cream and fresh raspberries.
Make ahead tips
- To store: Keep the pie covered with plastic wrap and store in the refrigerator for up to 5 days.
- To freeze: Wrap the pie tightly in a layer of plastic wrap. The wrap tightly with two layers of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Equipment
To make this pie you’ll need:
- 9-inch pie pan: I like this deep pie plate*. It’s slightly larger than 9-inches and will hold all the filling.
- Mixing bowls: These Pyrex glass bowls* are my favorite. I use them regularly.
- Mixer: You can use a stand mixer* or hand-held electric mixer* to whip the cream.
- Fine-mesh sieve: You need a sieve* in order to separate the seeds from the puree.
Recipe tips and tricks
This raspberry pie is completely no-bake. A no-bake graham cracker crust can be crumbly, making it difficult to get neat pie slices.
You may wish to bake the crust instead. If so, stir 2 tablespoons of sugar into the graham cracker mixer. Press it into the pie dish and bake for 10 minutes at 350°F. Cool to room temperature then refrigerate while you make the filling.
More pie recipes
If you like this raspberry pie, you’ll love these other pie recipes:
Raspberry Pie
Ingredients
For the crust
- 1 ½ cups (150 g) graham cracker crumbs, about 10 whole crackers
- 6 tablespoons unsalted butter, melted
For the filling
- 2 teaspoons unflavored gelatin powder
- 2 tablespoons cold water
- 1 ½ (360 ml) heavy cream, cold
- 1 cup (120 g) confectioners' sugar
- 12 ounces (340 g) frozen raspberries, thawed, about 2 ½ cups
- homemade whipped cream, optional
- fresh raspberries for garnish, optional
Instructions
Make the crust
- Combine the graham cracker crumbs and butter in a medium bowl. Stir until the cookie crumbs are well coated.
- Press the crumbs tightly into the bottom and up the sides of a 9-inch pie plate. Freeze while you make the filling.
Make the filling
- Sprinkle the gelatin over the 2 tablespoons of cold water in a small microwave-safe bowl and set aside.
- In a medium bowl, combine the heavy cream and confectioners sugar. Beat on medium-low speed until whipped and fluffy; about 5 minutes.
- Add the thawed raspberries to the bowl of a food processor and process until smooth. Run the puree through a fine-mesh sieve and discard the seeds.
- Add ¼ cup of the raspberry puree to the gelatin. Heat in the microwave for 1 minute. Stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.
- Pour the raspberry mixture into the bowl with the whipped cream mixture. Use a silicone spatula to carefully fold everything together until well combined.
- Pour the raspberry mousse over the prepared crust. Use an offset spatula to smooth the top.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
How to serve
- Just before serving, pipe swirls of whipped cream over the top if desired and garnish with fresh strawberries.
- Run a sharp knife under hot water to warm the blade. Very carefully dry the blade and slice the pie. Repeat with each slice.
Video
Notes
- The no-bake graham cracker crust can be crumbly, making it difficult to get neat pie slices. You may wish to bake the crust instead. If so, stir 2 tablespoons of sugar into the graham cracker mixer. Press it into the pie dish and bake for 10 minutes at 350°F. Cool to room temperature then refrigerate while you make the filling.
- Keep the pie covered with plastic wrap and store in the refrigerator for up to 5 days.
- Or wrap the pie tightly in a layer of plastic wrap. The wrap tightly with two layers of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
My girlfriend and I made this pie with premade crusts and about two cups of fresh picked raspberries. We didnt bother to strain the seeds out and we whipped the cream by hand (no mixer.) Could have eaten the whole thing in one sitting. It turned out delicious and the texture is lovely.
I’m so glad to hear you enjoyed the recipe! Thank you for giving it a try.
Thought this recipe would be easy but… A few things I recommend – straining out the raspberry seeds well in advance. I did mine in smaller batches and it was quite laborious and time consuming to work it through the sieve and wait for them to strain. If I do this again I’ll leave them overnight to strain.
Microwaving the gelatin with raspberry for 1 minute was too long. It spilled over and made quite a mess. I think 30 seconds would be sufficient. I caught mine bubbling over at 45 seconds.
The graham cracker crust seems like too much butter and thick. It was hard to get it tall up the sides. Also, I added the sugar and baked it so it wouldn’t be so crumbly and it melted down/sunk. I did my best to re-shape it before putting it in the fridge.
I had leftover “mousse” – about a full cup.
Haven’t tried it yet, just put it in the fridge! ? hoping it’s good consistency and tastes delicious.