Lemon Raspberry Icebox Pie With An Oreo Crust Recipe

Name: Lemon Raspberry Icebox Pie With An Oreo Crust
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Oreo Cookie Pie Crusts; 1 (8 ounce) package cream cheese, softened; Sweetened Condensed Milk; Fresh Lemon Juice; Vanilla Extract; Fresh Raspberry; Heavy Cream; 2 tablespoons powdered sugar

This no-bake Lemon Raspberry Icebox Pie is a summer sensation! Made with a crunchy Oreo crust and bursting with fresh raspberries and a tangy lemon cream cheese filling, it's the perfect refreshing dessert. Easily customizable with other berries like blueberries, blackberries, or strawberries – get ready for a taste of sunshine!

Prep Time 30 mins

Cook Time 60 mins

Calories 509.3 kcal

Protein 16g

Rating 5.0 (1 Reviews)

Lemon Raspberry Icebox Pie With An Oreo Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Raspberry Icebox Pie With An Oreo Crust

Oreo Cookie Pie Crusts
1 (8 ounce) package cream cheese, softened
Sweetened Condensed Milk
Fresh Lemon Juice
Vanilla Extract
Fresh Raspberry
Heavy Cream
2 tablespoons powdered sugar

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How to Make Lemon Raspberry Icebox Pie With An Oreo Crust

**Prepare the Oreo Crust:** If using a store-bought 9-inch Oreo crust, prebake according to package directions and let cool completely. If making your own, crush 20 Oreo cookies and combine with 6 tablespoons (3 ounces) melted butter. Press into the bottom of a 9-inch pie plate and chill for at least 30 minutes.
**Chill the Crust:** Refrigerate the prepared crust until ready to use.
**Make the Lemon Filling:** In a large bowl, beat 1 (8 ounce) package of cream cheese with an electric mixer until smooth. Gradually add 1 (14 ounce) can of sweetened condensed milk, beating until light and fluffy.
**Add Lemon & Vanilla:** Beat in 1/4 cup of fresh lemon juice and 1 teaspoon of vanilla extract. Mix until well combined.
**Assemble the Pie:** Pour the lemon filling into the chilled pie crust and spread evenly.
**Chill:** Cover loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
**Prepare the Raspberry Topping:** Shortly before serving, gently spread 2 cups of fresh raspberries over the chilled lemon filling.
**Whip the Cream:** In a chilled bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
**Top with Whipped Cream:** Spoon the whipped cream over the raspberries, spreading evenly.
**Serve:** Slice and serve immediately. Garnish each slice with extra fresh raspberries.