Raspberry Lemonade Icebox Pie is a wonderful frozen dessert that is tart, sweet, and super delicious. This Icebox Pie is like a frozen ice cream pie with flavors of tart lemon and sweet raspberry. The crust is the perfect amount of salty sweetness and crunch that you want with the sweet creamy pie filling.
This Raspberry Lemonade Icebox Pie is a great summer time dessert because it requires very little baking time. When it is 95 degrees outside the last thing you want to do is turn the oven on for an hour! You simply bake the crust of the pie for 10 minutes and the rest is done in the freezer.
I also love how EASY this pie recipe is. Truth be told I am not an expert baker (like my Mom)! This is pretty much a fool-proof pie recipe, it does not require you to have expert “baking” skills, and if your measurements are not exact, the pie will still turn out!
What is Icebox Pie?
The name Icebox Pie comes from the word “Icebox”, which is what they called early refrigerators. These Icebox Pies or Cakes were made and kept fresh/cool in the Icebox.
A traditional Icebox Pie is a mixture of fruit or fruit juices, eggs, and condensed milk. It is poured into a crust and then put in the freezer.
You could also call them an Icebox Pie a Frozen Pie, Freezer Pie, or Ice Cream Pie.
How to Make Raspberry Lemonade Icebox Pie
This recipe is SUPER easy. The only consideration when making this recipe is to be sure you have time for the pie to set up in the freezer.
Start by crushing the vanilla wafers (something like Nabisco Nilla Wafers). I prefer to do this by pulsing them in a food processor. You could also crush them in a plastic baggie by rolling them or beating them with a rolling pin. Just make sure they are processed to the texture of sand.
Melt a stick of butter (YUM) and mix it in with the ground cookie crumbs. You can do this by adding it thru the feed tube of the food processor and pulsing the mixture until it is combined. Or you can stir the mixture together by hand.
Press the cookie mixture evenly across the bottom of a 9 or 10 inch spring form pan.
Bake the crust at 350 degrees for 10 minutes.
While the crust is cooling you can make the Icebox Pie filling.
In a stand mixer with a whip attachment whip the heavy cream and vanilla until you reach stiff peaks (you will know you have stiff peaks when you lift up the blender and the peak that forms in the cream retains it’s shape).
While the mixer is running slowly add the sweetened condensed milk and thawed raspberry lemonade concentrate.
Now turn off the blender and sprinkle the lemon zest over the filling and fold it in by hand.
Pour the Raspberry Lemonade filling over the cooled crust.
Cover the pan and pop it into the freezer and let it set for 12+ hours.
When you are ready to serve the pie, pull it out of the freezer about 10-15 minutes ahead of time. After it has sat at room temp, remove the spring form ring. Cut the pie into wedges and serve with a fresh raspberry garnish.
Dessert Recipes
If you enjoyed this recipe for Raspberry Lemonade Icebox Pie check out some of these other delicious and easy dessert recipes from Mom’s Dinner:
- Summer Berry Cobbler
- Chocolate Sheet Cake with Pour-On Chocolate Frosting
- Cookies & Cream Key Lime Ice Cream
- No Churn Mango Ice Cream
- Copycat Thin Mint Cookies
I hope you give this recipe for Raspberry Lemonade Icebox Pie a try in your kitchen.
Love- Susie
SAVE THE RECIPE FOR LATER. PIN IT HERE.
Raspberry Lemonade Icebox Pie
Ingredients
Crust
- 2 cups Vanilla Wafers (example: Nilla Wafers) about 50 cookies
- 8 tablespoon butter, melted
Raspberry Lemonade Filling
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 1 14oz can sweetened condensed milk
- 1 12oz can frozen Raspberry Lemonade concentrate (thawed)
- 1 teaspoon lemon zest
- *optional-fresh raspberry garnish
Instructions
Crust
- Preheat the oven to 350 degrees.In a food processor pulse the vanilla wafers until like the texture of coarse sand. While the processor is running add the melted butter thru the feed tube, until the cookies and butter are well combined.Press the mixture evenly across the bottom of a 9 or 10 inch spring form pan.Bake for 10 minutes.Let cool.
Filling
- In a stand mixer with the whip attachment or with a handheld mixer, whip the cream and vanilla to stiff peaks. With the mixer running slowly add the condensed milk and thawed raspberry lemonade concentrate. Sprinkle the lemon zest over the mixture and lightly fold it in by hand.Pour the raspberry lemon cream filling into the cooled crust. Cover the pan with plastic wrap or foil and freeze for 12-24 hours.
Serving
- Pull the Icebox Pie out of the freezer about 10 minutes before serving. After it has sat at room temp pull the spring form ring off the icebox pie. Cut the pie into wedges for serving.*Garnish with fresh raspberries for serving.Kitchen Tip: If it is difficult to cut, dip your knife in a glass of warm/hot water.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
JOHN
The combo of the buttery ctust and sweet filling make this a must have dessert
Susie
It is a perfect combo!
Danielle
This makes me wish so much that I actually had space in my freezer! Loving the fresh summer flavors! I’m all about desserts where you don’t need to turn on the oven.