No Bake Raspberry Pie

This dreamy pink no bake raspberry pie is the perfect way to enjoy delicious red raspberries all summer long.

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This pretty pink no bake raspberry pie is sweet and tart all in one. The cloud-like sweet treat combines whipped cream, raspberry jello, and delicate, fresh raspberries, all set on top of a buttery graham cracker crust.

No Bake Raspberry Pie Ingredients

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One bite of this decadent dessert, and you’ll be hooked. The creamy, melt-in-your-mouth texture of the filling perfectly complements the tangy, juicy burst of flavor from the raspberries.

Not only is this pie incredibly easy to make, but it’s also the perfect dessert for a hot summer day when you want something refreshing and light.

You’ll need:

• 3-ounce box of raspberry-flavored instant gelatin
• ½ cup of boiling water
• 1 (0.25-ounce) packet of unflavored gelatin
• ½ cup of cold water
• ¼ cup of crushed ice
• 8-ounce tub of Cool Whip whipped topping, thawed
• 6-ounce (½-pint) container of fresh raspberries, divided in half
• 6-ounce pre-made graham cracker pie crust
• 4 ounces of Cool Whip whipped topping, thawed (optional garnish)
• Additional fresh raspberries, optional garnish

PRO TIP:

Due to the delicate nature of fresh raspberries, I highly suggest NOT rinsing them before adding them. If you are concerned, I recommend using organic raspberries.

If you do rinse them, do so in cold water and gently pat them dry very well, so you don’t add any excess moisture to the whipped topping pie filling or the crust layer.

Substitutions And Additions

RASPBERRIES: I do not recommend using frozen raspberries for this no bake pie. When they thaw, they give off too much moisture and compromise the texture of the pie filling.

CRUST: You can swap the pre-made graham cracker crust for a pre-made Oreo crust or pre-made nut (walnut or pecan) crust. These alternative options can be found with the graham cracker crusts in your grocery store baking aisle.

WHIPPED TOPPING: You can use extra-creamy squirt whipped topping instead of the 4 ounces of thawed whipped topping for the garnish on your delicious pie.

How To Make This No Bake Raspberry Pie Recipe

All that is required to make this easy, creamy pie is to whip up the pie filling before spreading it into the pre-made graham cracker pie crust. Make sure to give the pie time to chill so that it sets properly before enjoying it.

STEP ONE: In a medium-sized, heat-safe mixing bowl, add the raspberry-flavored instant gelatin powder. Pour the boiling water over the raspberry gelatin and whisk until completely dissolved.

STEP TWO: In a small bowl, add the cold water and sprinkle the packet of unflavored gelatin evenly over the cold water. Allow the gelatin to sit for a minute or two to dissolve and “bloom”.

STEP THREE: Pour the bloomed unflavored gelatin into the bowl of dissolved raspberry gelatin and whisk to thoroughly combine.

STEP FOUR: Stir the crushed ice into the raspberry gelatin mixture until the ice has completely melted.

STEP FIVE: Fold the thawed whipped topping into the raspberry gelatin mixture until no white streaks remain.

STEP SIX: Add half the fresh raspberries to the whipped topping pie mixture and gently fold them in, being sure not to break up the raspberries too much.

STEP SEVEN: Sprinkle the remaining half of the fresh raspberries into the bottom of the pre-made graham cracker pie crust.

STEP EIGHT: Evenly spread the raspberry filling into the graham cracker pie crust. 

STEP NINE: Chill the no-bake raspberry pie in the refrigerator, lightly covered with plastic wrap or the plastic lid, for a minimum of 4 hours or up to overnight.

STEP TEN: Garnish with the 4 ounces of thawed whipped topping (placed into a piping bag fitted with a large decorating tip) and additional fresh raspberries.

How To Serve

This divine raspberry Cool Whip pie would make the perfect summer dessert to serve to friends and family. Serve a delicious slice with a big scoop of vanilla ice cream on the side and a homemade raspberry lemonade to drink.

For a savory twist, pair it with a tomato cucumber salad and grilled chicken for a well-rounded meal.

If you are in love with this light and airy dessert, our strawberry Cool Whip pie and lemonade pie are two more delightful no bake treats to indulge in.

MORE NO BAKE PIE RECIPES

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Storage

Whether you’re planning ahead or storing leftovers, here’s everything you need to know to keep your pie tasting as fresh as the day you made it.

MAKE AHEAD: This recipe is a fantastic option for making ahead of time. Simply follow the recipe up until the point of adding the raspberry filling. Once your crust is prepared and your filling is mixed, cover them separately and store them in the refrigerator.

When you’re ready to serve, assemble the pie by adding the filling to the crust and let it set in the fridge for at least 2 hours. This way, you can enjoy a fresh pie without the last-minute hassle.

IN THE FRIDGE: This sweet raspberry pie can be stored in the refrigerator for up to 4 days. 

IN THE FREEZER: Freezing is not recommended for this no bake fresh raspberry pie recipe. Once the pie thaws, it will give off extra moisture and make the crust soggy.

This is the perfect dessert to make during the time of the year when fresh raspberries are in season. Easy to make and with no baking required, we are sure that this no-bake raspberry pie will become a new family favorite in no time.

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No Bake Raspberry Pie

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This dreamy pink no bake raspberry pie is the perfect way to enjoy delicious red raspberries all summer long.

Prep Time 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 8

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Ingredients

  

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• 3 ounces raspberry-flavored instant gelatin
• ½ cup boiling water
• 0.25 ounce unflavored gelatin
• ½ cup cold water
• ¼ cup crushed ice
• 8 ounces tub of Cool Whip whipped topping, thawed
• 6 ounces fresh raspberries, divided in half (½-pint container)
• 6 ounces pre-made graham cracker pie crust
• 4 ounces Cool Whip whipped topping, thawed (optional garnish)
• Additional fresh raspberries, optional garnish

Instructions

 

• In a medium-sized, heat-safe mixing bowl, add the raspberry-flavored instant gelatin powder. Pour the boiling water over the raspberry gelatin and whisk until completely dissolved.
• In a small bowl, add the cold water and sprinkle the packet of unflavored gelatin evenly over the cold water. Allow the gelatin to sit for a minute or two to dissolve and “bloom”.
• Pour the bloomed unflavored gelatin into the bowl of dissolved raspberry gelatin and whisk to thoroughly combine.
• Stir the crushed ice into the raspberry gelatin mixture until the ice has completely melted.
• Fold the thawed whipped topping into the raspberry gelatin mixture until no white streaks remain.
• Add half the fresh raspberries to the whipped topping pie mixture and gently fold them in, being sure not to break up the raspberries too much.
• Sprinkle the remaining half of the fresh raspberries into the bottom of the pre-made graham cracker pie crust.
• Evenly spread the raspberry pie filling into the graham cracker pie crust.
• Chill the no-bake raspberry pie in the refrigerator, lightly covered with plastic wrap, for a minimum of 4 hours or up to overnight.
• Garnish with the 4 ounces of thawed whipped topping (placed into a piping bag fitted with a large decorating tip) and additional fresh raspberries.

Notes

• Due to the delicate nature of fresh raspberries, I highly suggest NOT rinsing them before adding them. If you are concerned, I recommend using organic raspberries. If you do rinse them, do so in cold water and gently pat them dry very well, so you don’t add any excess moisture to the whipped topping pie filling or the crust layer.
• This recipe needs to chill in the fridge for about 4 hours before serving. This is a great recipe to make the day before so that it is ready when you need it.
• Blooming gelatin means allowing it to sit for 3 to 5 minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
• You can save the plastic cover that comes with your pre-made graham cracker crust to flip over and use as a lid for storage in the refrigerator.
• If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie plate to give it a bit more stability when taking it in and out of the fridge.

Nutrition

Calories: 224kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 184mg | Potassium: 103mg | Fiber: 2g | Sugar: 21g | Vitamin A: 82IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg

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