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No Bake Raspberry Pie: The Easiest Dessert Recipe Ever!

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A refreshing no-bake raspberry pie with a graham cracker crust and luscious raspberry filling. Optional whipped cream topping. Perfect for a no-fuss dessert!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 24 ounces (about 6 cups) fresh raspberries, divided
  • 1 cup (200g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ cup (60ml) water
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Graham Cracker Crust:
    • Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
    • In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well.
    • Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
    • Chill the crust in the refrigerator for at least 30 minutes (or longer) to set.
  2. Make the Raspberry Filling:
    • Rinse raspberries and pat dry. Divide into two portions: one for cooking and one for topping (reserve about 1 ½ cups for topping).
    • In a medium saucepan, combine the remaining raspberries, granulated sugar, cornstarch, and water. Stir until cornstarch is dissolved.
    • Cook over medium heat, stirring constantly, until the mixture simmers, thickens, and becomes glossy (about 5-7 minutes).
    • Remove from heat and stir in lemon juice and vanilla extract.
    • Let the filling cool slightly for 15-20 minutes.
  3. Assemble the Pie:
    • Pour the slightly cooled raspberry filling into the chilled graham cracker crust. Spread evenly.
    • Arrange the reserved fresh raspberries on top of the filling in a decorative pattern.
    • Cover the pie with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to set.
  4. Make the Whipped Cream Topping (Optional):
    • Chill the mixing bowl and whisk (or beaters).
    • In the chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract.
    • Whip until stiff peaks form. Be careful not to overwhip.
  5. Serve:
    • If using, dollop or pipe whipped cream onto the pie just before serving.
    • Slice and serve immediately.

Notes

  • For the best flavor, use fresh, ripe raspberries.
  • Make sure the graham cracker crust is firmly pressed to prevent it from crumbling.
  • Chilling the pie overnight allows the flavors to meld together and the filling to set completely.
  • The whipped cream topping is optional but adds a nice touch of richness.
  • If you don’t have fresh raspberries, you can use frozen raspberries. Thaw them completely and drain any excess liquid before using.
  • To easily crush graham crackers, use a food processor or place them in a zip-top bag and crush with a rolling pin.

Find it online: https://anasrecipes.com/no-bake-raspberry-pie/