Best Raspberry Icebox Pie Recipes

LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST

Steps:

• If using a store-bought crust, prebake it according to package directions and let it cool.
• Refrigerate crust until needed.
• In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
• Add in the lemon juice and continue beating for 1 minute.
• Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
• Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
• Shortly before ready to serve, scatter the raspberries evenly over the pie.
• Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
• Add in the powdered sugar and continue to beat until stiff but not grainy.
• Spoon over the raspberries, smoothing it with a spoon.
• Slice and serve right away, garnishing each slice with additional raspberries.

RASPBERRY ICEBOX PIE RECIPE - (4.5/5)

Steps:

• Freeze the pie shell for 1 hour. Fit a stand mixer with a paddle attachment and add the cream cheese, marshmallow fluff, and vanilla to the bowl. Beat on medium speed until fluffy. Add 1/2 the container of whipped topping and mix on low speed until fully incorporated, scraping down the sides of the bowl when necessary. Layer the cream cheese mixture and raspberry sorbet into the pie shell, starting with the cream cheese mixture and finishing with the raspberry sorbet. Make sure to create 4 thin, even layers by working quickly and spreading with an offset icing spatula. If the sorbet becomes too soft during assembly, freeze the pie until it hardens before adding more layers. Cover the pie with plastic wrap and freeze overnight. Pipe the remainder of the whipped topping around the border of the pie and garnish with fresh raspberries. Let the pie rest at room temperature for a few minutes before serving.