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Raspberry Ice Cream Pie

Photo: Kate Sears
Prep time 20 mins
Chill time 6 hrs, 30 mins

Serves 12


  • CRUST:
  • 15 graham crackers, broken into pieces
  • 3 tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3 cups raspberries
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 3/4 cup heavy cream
  • 1/2 cup plain Greek yogurt

Nutrition Information

  • calories 277
  • fat 15 g
  • satfat 9 g
  • protein 3 g
  • carbohydrate 34 g
  • fiber 3 g
  • cholesterol 42 mg
  • sodium 94 mg

How to Make It

  1. Make crust: Combine graham crackers and sugar in a food processor. Process until finely ground. Add butter; pulse to combine. Transfer to a 9-inch pie plate. Press evenly over bottom and sides. Freeze until firm, about 30 minutes.

  2. Make filling: Wipe out processor's bowl and add 2 cups raspberries, lemon juice and sugar. Process into a thick puree. Strain through a fine sieve into a medium bowl. Discard solids.

  3. In a separate medium bowl, beat together cream and yogurt with an electric mixer on high speed until stiff peaks form. Stir in berry mixture. Pour into crust and top with remaining berries. Freeze until very firm, at least 6 hours. Let stand for about 15 minutes at room temperature before slicing and serving.