No-Bake Raspberry Lime Pie
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June 27, 2018This N0-Bake Raspberry Lime Pie is the perfect healthy treat for this Fourth of July cookout that requires no cooking and only 10 minutes of preparation time!
In need of a quick, no-bake dessert recipe? Then look no further! This family favorite will quickly make you a favorite at any party or get together this summer. My favorite part of this recipe is that no cooking is required! No need to heat up the house in the summer and it’s light and refreshing taste will keep you nice and cool.
Growing up this was one of my favorite desserts my mom used to make. She would switch it up from time to time using different flavored Jello’s and yogurts. It has become one of my hubby’s favorites as well. I made this recipe for the first time a couple years ago for fathers day so I decided to test it again, update the recipe a bit and take some new photos.
Instead of flavored jello this recipe calls for gelatin plus fresh or frozen fruit. But a flavored jello will work just as well and if you want to save more time you can easily use a pre-made graham cracker crust. Overall the end product is delish and is now one of my sons favorite’s as well. He was a great help in making the crust, adding in the filling ingredients and mixing it together.
A refreshingly light, slightly sweet and tart dessert that everyone will enjoy!
Want to try another flavor combo? Try it out and let me know how it is!
- 2 cups graham cracker crumbs (about 15 sheets)
- 5 tablespoons coconut oil, melted
- 12 ounces raspberries (fresh or frozen, thawed and drained)
- 2, 5.3 ounce containers of raspberry Greek yogurt
- 1 8 ounce container of Cool whip
- 1( 0.25 ounce) package unflavored gelatin
- juice and zest of 1 lime
- In a food processor pulse graham cracker crumbs and coconut oil together until combined. Press crumb mixture down firmly into 9-inch pie plate. Place in fridge while preparing the filling.
- Place raspberries, yogurt, gelatin and lime juice in blender or food processor. Blend until raspberries are in small chunks.
- Place raspberry mixture into large bowl, fold in Cool Whip and lime zest. Pour mixture into baked pastry shell and chill for at least 8 hours or overnight or place in freezer for an hour then into the fridge until ready to eat.
You can also save time by buying a large pre-made graham cracker crust.
