Ingredients

The following ingredients have 4 Servings
  • 14 whole graham crackers
  • 6 TBS butter ((melted) )
  • 2 cups heavy cream
  • 3/4 cup white sugar ((divided) )
  • 4 cups raspberries ((fresh or frozen))
  • 1 TBS fresh lemon juice

Instruction

  • In a food processor or blender, pulse graham crackers until a crumb is formed. 
  • Add the graham crackers and melted butter to a bowl and mix together. 
  • Spread graham cracker mix into the bottom and slightly up the sides of a greased 9in springform pan. 
  • Beat the cream and 2 TBS sugar in a large bowl until stiff peaks are formed.  Set aside. 
  • In a blender, combine raspberries, remaining sugar and lemon juice. Blend until smooth. 
  • Beat 1/3 of the heavy cream into the raspberry puree. 
  • Fold the remaining 2/3 into the raspberry mixture until light and smooth. 
  • Spread filling evenly into the pan. 
  • Freeze pie at least 8 hours, or overnight. 
  • For easy cutting, let pie sit at room temperature for about 10 minutes, or in the fridge for about 30 minutes before serving. 
  • Store covered in the freezer for up to 5 or 6 days.