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Creamy Raspberry Pie

The only thing difficult about my pie is letting it chill. We can't wait for that first light, fluffy slice. —Lorna Nault, Chesterton, Indiana
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 package (3 ounces) raspberry gelatin
  • 1/2 cup boiling water
  • 1 cup low-fat vanilla frozen yogurt
  • 1 cup fresh or frozen unsweetened raspberries
  • 1/4 cup lime juice
  • 2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • Optional: Lime slices and additional raspberries and whipped topping


  • In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust.
  • Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.
Nutrition Facts
1 slice: 233 calories, 9g fat (4g saturated fat), 3mg cholesterol, 156mg sodium, 35g carbohydrate (27g sugars, 1g fiber), 3g protein.

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Average Rating:
  • KAM-PA
    Jul 23, 2012

    Picked my own raspberries and whipped this one up in no time, it was very refreshing! My friend asked me for the recipe before she even finished eating her slice. Will be making again soon.

  • Tiji
    Aug 11, 2011

    A co-worker gave me some fresh raspberries that she grew. I brought the pie to work and it was a big hit. Everyone wanted to know how I made it. It was so quick and so easy.

  • skimmer51
    Jun 27, 2009

    Perfect light dessert for a summer evening.