With a buttery graham cracker crust and a delicious raspberry filling, this no-bake raspberry pie recipe is a must-try.
Super easy to make and loaded with flavor, this no-bake raspberry pie recipe is great to have any time- whether you’re in the mood to enjoy a sweet treat or want to whip up something nice and decadent for some guests you are hosting.
What’s best is that you’ll need just a handful of simple ingredients to put the pie together. It just doesn’t get better than this!
Ready to give it a shot? Here’s all you need to know about the recipe.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the no-bake raspberry pie.
- 2 cups graham crackers
- ⅓ cup brown sugar
- ½ cup melted butter
- ½ cup water
- 3 pints fresh raspberries
- 1 cup sugar
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- 1 tablespoon of margarine
How to Make the No Bake Raspberry Pie
Once you have all the ingredients ready, here’s what you need to do to make the pie from scratch.
Smash 1 pint of raspberries.
Combine the smashed raspberries with the water, sugar, salt, and cornstarch and cook at a low temperature until you get a thick mixture.
Add the butter and allow the mixture to cool to room temperature.
When the mixture is completely cooled, add the rest of the raspberries and stir until coated.
For the crust, add the graham crackers to a food processor and process until they are crumbs.
Add the sugar and melted butter, and mix with a spoon until the crumbs are wet.
Add the mixture to a cake pan and press into an even layer.
Add the raspberry mixture on top of the crust and spread it evenly.
You can decorate the cake with whipping cream and some fresh raspberries on top.
Leave it in the refrigerator for at least 3 hours before you serve it.
Can I Use Frozen Raspberries Instead?
You can definitely use frozen raspberries instead of fresh ones. Just remember to get them out of the freezer and allow them to thaw, and then use them for the recipe.
Based on how juicy the raspberries turn out, you might need to adjust the amount of water you add while making the pie filling.
Is Cornstarch Really Necessary?
You’ll notice cornstarch come up in almost every single pie filling recipe. The reason why it is used is that it tends to thicken the mixture and get it to that perfect consistency you are looking for.
While you can always use any other thickener, cornstarch is the best choice, since it is very easily available and even easier to use.
What Can I Use Instead of Graham Cracker Crumbs?
Most no-bake pie recipes call for the use of graham cracker crumbs for the pie crust, and that is simply because they have the best texture and flavor that you would want your pie to have.
The subtle flavor of the graham crackers makes them go well along with almost any flavor or ingredient you’re working with.
If you don’t have graham crackers, you could make do with any subtle flavored digestive biscuits or Nilla wafers instead.
If you want to lend your no-bake raspberry pie a bit of chocolate flavor, you could use Oreo crumbs.
What Else Can I Add to the No Bake Raspberry Pie ?
Want to bring in a bit of variation to the no-bake raspberry pie? You can add some of the raspberry pie filling mixture to some whipped cream mixed with icing sugar and create a nice strawberry cream. This can then work as an additional layer in your pie.
If you love cheesecakes, you could mix the raspberry pie filling with some whipped cream cheese and use it as the main layer of the pie.
Tips & Tricks to Nail the Recipe
Think you’ve got the recipe all covered? Wait up! You might want to keep these little tips and tricks in mind to nail the recipe.
- Make sure you turn the heat down when you are adding the cornstarch into the pie filling mixture. This will ensure that there are no lumps in the mixture. Also remember to keep stirring the mixture continuously.
- To enhance the flavor of the raspberry pie filling, squeeze in a bit of lemon juice and some lemon zest.
- Remember to allow the pie filling and the pie crust to both cool down completely before you layer the filling on the crust. Cooling the mixture down will help it thicken even more, and will keep the crust from soaking up the liquid and turning all soggy.
- When adding the crumb mixture to prepare the crust, make sure you pack all the grains tightly using the back of a spoon. This will help the base set well, and hold on to the pie filling easily.
- To get those perfect slices of your no-bake raspberry pie, dump the knife in the freezer for a few minutes to cool it down, and then use it. Also remember to wipe the knife clean with a damp cloth after every cut that you make into the pie.
- Remember that your no bake pie relies on refrigeration for it to set and hold its shape, so giving it up to 12 hours of chilling time in the refrigerator is ideal.
- Don’t forget to serve each slice with some mint leaves on the top for a little pop of color and some extra freshness.
How to Serve the No Bake Raspberry Pie
The best way to serve this no-bake raspberry pie is to first allow it to chill in the refrigerator for at least 3 hours, and then cut it into slices and serve. You can also top each pie slice with a sprinkle of chopped fresh raspberries for some extra juiciness.
To take it all up a notch, serve it with some vanilla ice cream on the side.
Loved making this easy raspberry pie? On the hunt for some more fun no-bake recipes, you can work with? Here are a few good options worth checking out.
No Bake Raspberry Pie
With a buttery graham cracker crust and a delicious raspberry filling, this no bake raspberry pie recipe is a must try.
- 2 cups (200g) graham crackers
- ⅓ cup (65g) brown sugar
- ½ cup (118ml) melted butter
- ½ cup (118ml) water
- 3 pints (1500g) fresh raspberries
- 1 cup (200g) sugar
- 3 tablespoon (23g) cornstarch
- ¼ teaspoon (1.5g) salt
- 1 tablespoon (4.5g) margarine
- Smash 1 pint of raspberries.
- Combine smashed raspberries with water, sugar, salt, and cornstarch and cook at a low temperature until you get a thick mixture.
- Add the butter and allow the mixture to cool to room temperature.
- When the mixture is completely cooled, add the rest of the raspberries and stir until coated.
- For the crust, add the graham crackers in a food processor and process until they are crumbs.
- Add the sugar and melted butter, and mix with a spoon until the crumbs are wet.
- Add the mixture in a cake pan and press into an even layer.
- Add the raspberry mixture on top of the crust and spread it evenly.
- You can decorate the cake with whipping cream and some fresh raspberries on top.
- Leave it in the refrigerator for at least 3 hours before you serve it.
Amount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 13mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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