Creamy Raspberry Lemonade Pie – A simple recipe that comes together quickly to make two pies full of flavor. Perfect for BBQs or a weeknight treat.
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I don’t share a lot of pie recipes on my blog because I don’t have too many that I really love. But this raspberry lemonade pie just has to be shared. It is a little bit tart, a little bit sweet, creamy and so easy to throw together. Even better is that it makes two pies so you can have one now and either give one away or save it for a late night snack.
Let’s get started!
First boil the water. Then pour the lemon jello in and stir until it’s dissolved. I used my glass measuring cups.
In a large bowl beat the cream cheese until it is smooth. (I used my hand mixer.) Next, slowly add the lemonade concentrate and mix well on a low speed. When that is all combined, add the lemon jello. After that, add in the cool whip and blend together. You want to make sure that everything is mixed together really well and smooth so that you get the creamy texture at the end.
Then, divide the mixture between two graham cracker crusts. Last, use a one cup measuring cup to measure out the raspberries. (You can use fresh or frozen.) Then drop them in to each pie trying to put them in evenly.
Put the pies in the freezer for 4 hours or until firm. If you are using a store-bought graham cracker crust (which I recommend) place the plastic lid that came with it over the top of the pie. This makes it really easy to stack the pies while they firm up.
When you are ready to cut it up, take it out of the freezer and let it sit for about 5 minutes. Then use a knife that has been run under hot water to cut into the pie. You will have nice, clean slices and it also makes cutting through the raspberries a lot easier.
This pie is delicious by itself or you could add more fresh raspberries! My husband thinks that this pie tastes a lot like the frozen lemonade from Chick-fil-A. It is creamy, a little sweet, a little tart and absolutely delicious! I hope you love it as much as we do.
Creamy Raspberry Lemonade Pie
Raspberries and lemon come together to create a creamy, frozen treat!
Ingredients
- 1 1/2 c boiling water
- 1 3-oz pkg lemon jello
- 4 oz cream cheese, softened
- 6 oz frozen lemonade concentrate, thawed 1/2 of a 12 oz can
- 1 8-oz tub Cool Whip, thawed
- 2 c raspberries fresh or frozen
- 2 6-oz graham cracker pie crusts
Instructions
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First boil the water. Then pour the lemon jello in and stir until it's dissolved.
-
In a large bowl beat the cream cheese until it is smooth. Next, slowly add the lemonade concentrate and mix well on a low speed. When that is all combined, add the lemon jello. After that, add in the cool whip and blend together. You want to make sure that everything is mixed together really well and smooth so that you get the creamy texture at the end.
-
Then, divide the mixture between two graham cracker crusts. Last, use a one cup measuring cup to measure out the raspberries. Then drop them in to each pie trying to put them in evenly.
-
Put the pies in the freezer for 4 hours or until firm. If you are using a store-bought graham cracker crust (which I recommend) place the plastic lid that came with it over the top of the pie. This makes it really easy to stack the pies while they firm up.
-
When you are ready to cut it up, take it out of the freezer and let it sit for about 5 minutes. Then use a knife that has been run under hot water to cut into the pie. You will have nice, clean slices and it also makes cutting through the raspberries a lot easier.
Recipe Notes
*Pies can be frozen up to 1 week before serving.
