No-Bake Raspberry Pie puts the flavor of fresh raspberries on full display! And, there’s no need to heat up your oven to enjoy delicious fresh raspberry pie.
Is there anything more delicious than a fresh summer raspberry? This easy No-Bake Raspberry Pie lets all of that fresh summer flavor shine through.
The pie starts with a graham cracker crust, followed by fresh raspberries (with gelatin to hold the pie together), topped with fresh whipped cream.
It love how it puts the raspberries front and center (just like this Strawberry Pie with Jello) and it’s a delicious pie any time of the year!
The recipe is adapted from the 1947 edition of the Better Homes & Gardens cookbook. The cookbook belonged to my grandma, and despite it being in rough shape, it’s full of amazing recipes that have been made for generations (this one included!).
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- While this pie is no-bake, it does require some time to firm up in the refrigerator, and time for the raspberries to release their juices. Read the instructions carefully so you have enough time to make it!
- The pie is best served straight from the refrigerator.
- Take care not to over-whip the whipped cream. Whip it until soft peaks form, then stop the mixer.
Simple is best for this No-Bake Raspberry Pie! You’ll need:
- Fresh raspberries (black raspberries work, too!)
- A graham cracker crust
- Sugar to sweeten the berries
- Lemon juice to complement the berries
- Unflavored gelatin to hold it all together
- Heavy cream for the whipped cream topping
How to make No-Bake Raspberry Pie
Start by placing the raspberries in a colander set over a bowl. Sprinkle the berries with sugar and toss very gently to combine.
Let the berries sit for one hour. They will release juices as they sit. We’ll use those juices to mix with the gelatin!
Place the raspberry juices with water and lemon juice in a saucepan, and heat until warm.
While those are heating up, whisk the gelatin with ¼ cup cold water until it dissolves.
Pour the gelatin mixture into the raspberry juice mixture, and let sit for one hour.
Place the raspberries in the bottom of a graham cracker crust.
Then, pour the gelatin mixture carefully over the top. Transfer the pie to the refrigerator to set, which will take at least 3–4 hours.
When the gelatin has set, whip the heavy cream and 1 tablespoon of sugar into soft peaks.
Spread the whipped cream over the pie, and refrigerate until you’re ready to serve it.
Make ahead tips
No-Bake Raspberry Pie is designed to be made ahead!
I recommend adding the whipped cream up to 4 hours before serving the pie.
However, the raspberry portion of the pie can be made up to 24 hours in advance. Store it in the refrigerator with plastic wrap over the top.
Can I freeze raspberry pie?
Since this raspberry pie has gelatin in it, I don’t recommend freezing it, as it can adversely affect the texture of the pie.
Why is my raspberry pie runny?
If the pie is runny, it hasn’t had enough time to set. Give it another hour or two in the refrigerator to fully set up.
It’s also best served straight from the refrigerator. It may get runny if it’s out too long at room temperature.
Can I make raspberry pie with frozen raspberries?
Yes! You can substitute 16 ounces of frozen raspberries for the fresh berries. Stir the raspberries together with the sugar, and let them sit in the colander for 2 hours instead of 1 hour. This will defrost the berries and also let the juices drip out.
More summer fruit recipes
- Fresh Peach Pie
- Bisquick Peach Cobbler
- Cherry Dump Cake
- Creamy Fruit Salad
- The Best Easy Fruit Dip
- Strawberry Pie with Jello
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
No-Bake Raspberry Pie
- 3 cups raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 envelope unflavored gelatin
- 1 graham cracker crust
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- Place the raspberries in a colander set over a bowl. Lightly crush half of them with a fork. Sprinkle with sugar and stir gently to coat. Let sit for one hour.
- Set the raspberries aside. Pour the raspberry juices into a 2-cup measuring cup. Add water to measure 1½ cups total.
- Pour the raspberry juice mixture into a small saucepan along with the lemon juice. Heat for 3–4 minutes over medium heat until you see bubbles on the edges.
- While the raspberry juice is heating, stir the unflavored gelatin with ¼ cup cold water.
- Remove the raspberry juice from the heat, and stir in the gelatin mixture. Let cool for 30 minutes.
- Place the raspberries in the graham cracker crust. Pour the gelatin/raspberry juice mixture over the top. Transfer to the refrigerator until completely set, about 3–4 hours.
- When the gelatin is set, place the heavy cream and powdered sugar in a stand mixer. Beat on medium high until soft peaks form. Spread the whipped cream over the raspberry pie, and refrigerate until ready to serve.
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