Raspberry and Cream Frozen Yogurt Pie
Cool off with this irresistible Raspberry and Cream Frozen Yogurt Pie – a no-bake dessert that’s as refreshing as it is indulgent. Featuring a buttery graham cracker crust and a light, velvety filling made from tangy Greek yogurt, whipped cream, and a touch of vanilla, this pie is elevated with a stunning swirl of raspberry-honey puree. The marbled effect not only adds a pop of color but also bursts with sweet, fruity flavor in every bite. Perfect for summer gatherings or when you need a quick, make-ahead treat, this frozen yogurt pie is simple yet elegant, with a prep time of just 25 minutes and no cooking required. Garnish with fresh raspberries for an eye-catching finish, and enjoy a slice of pure frozen bliss. Ideal for fans of no-bake desserts, frozen treats, and berry-inspired creations!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 2 cups Plain Greek yogurt
- 1 cup Heavy whipping cream
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 2 tablespoons Honey
- 0.5 cup Extra fresh raspberries (for garnish, optional)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and the texture is similar to wet sand.
Press the crumb mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Use the bottom of a flat glass or measuring cup to press it down tightly. Place the crust in the freezer to set while you prepare the filling.
In a large mixing bowl, whisk the Greek yogurt, powdered sugar, and vanilla extract until smooth and well combined.
In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form. Gently fold the whipped cream into the yogurt mixture until fully incorporated.
In a blender or food processor, puree the cup of raspberries with honey until smooth. If desired, strain the mixture through a fine mesh sieve to remove the seeds.
Gently fold the raspberry puree into the yogurt and cream mixture to create a swirled or marbled effect. Do not overmix to maintain the swirls.
Pour the yogurt filling into the prepared graham cracker crust, smoothing the top with a spatula.
Cover the pie with plastic wrap or aluminum foil and freeze for at least 4-6 hours, or until firm.
Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly. Garnish with the extra fresh raspberries if desired, slice, and enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 25.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
