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!

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, whisk the Greek yogurt, powdered sugar, and vanilla extract until smooth and well combined.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Pour the yogurt filling into the prepared graham cracker crust, smoothing the top with a spatula.

Step 8

Cover the pie with plastic wrap or aluminum foil and freeze for at least 4-6 hours, or until firm.

Step 9

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

Serving size	(1324.4g)

Amount per serving	% Daily Value*
Calories	3115.3

Total Fat 177.8g	0%
Saturated Fat 102.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 475mg	0%
Sodium 1337.9mg	0%
Total Carbohydrate 302.7g	0%
Dietary Fiber 17.4g	0%
Total Sugars 192.2g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 728.2mg	0%
Iron 8.2mg	0%
Potassium 1336.6mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 8.3%

Carbs: 39.5%