No-Bake Raspberry Pie

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.

slice of no-bake raspberry pie topped with whipped cream on a white plate.

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 can transform raspberries that aren’t super sweet.

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!).

And, the pie is no-bake, so it’s perfect for summer.

Here are a few more no-bake recipes that I love!

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whole raspberry pie topped with whipped cream and three fresh raspberries.

Top tips

  • 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.


ingredients for raspberry pie on a white table.

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!

raspberries in a colander.

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.

measuring cup with gelatin and water in it.

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.

raspberries in 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.

raspberry pie in a graham cracker crust.

When the gelatin has set, whip the heavy cream and 1 tablespoon of sugar into soft peaks.

whipped cream in a stand mixer with a whisk attachment.

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.

slice of no-bake raspberry pie with whipped cream and fresh raspberry on top.

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

slice of raspberry pie with whipped cream and a fresh raspberry on top.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

slice of no-bake raspberry pie topped with whipped cream and a single raspberry on a white plate.

No-Bake Raspberry Pie

Published by Kate
No need to turn on the oven for this easy pie recipe. It's chock full of fresh raspberries!
5 from 1 vote
Prep Time 20 minutes
Cook Time 0 minutes
Resting Time 5 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 283 kcal


  • 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.


You can make this pie with black raspberries, too! 
Make it ahead: you can make the raspberry portion of this pie up to 24 hours in advance. I recommend adding the whipped cream up to 4 hours before you serve it (otherwise it may deflate and get runny). 
You can also make this with 16 ounces of frozen raspberries. Toss the frozen berries with the sugar, and let them sit for 2 hours at room temperature instead of 1 hour. 


Calories: 283kcalCarbohydrates: 33gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 34mgSodium: 109mgPotassium: 122mgFiber: 3gSugar: 20gVitamin A: 453IUVitamin C: 13mgCalcium: 37mgIron: 1mg
Keyword raspberry pie
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