Raspberry Icebox Pie
- This frozen pie is satisfying in any season. The tart mix of raspberries and cream cheese is sure to make your mouth water…sun or snow.
This recipe is prepared with the KitchenAid 4.5-Qt 300-Watt Tilt-Head Stand Mixer with Flex Edge (K41789).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 (6-oz) prepared graham cracker pie crust shell
- 6 oz cream cheese, softened
- 1 cup marshmallow fluff
- 1/2 tsp vanilla extract
- 1 (8-oz) container whipped topping, divided
- 1 pint raspberry sorbet, lightly softened
- 1/2 pint fresh raspberries, for garnish
- Freeze the pie shell for 1 hour. Fit a stand mixer with a paddle attachment and add the cream cheese, marshmallow fluff, and vanilla to the bowl. Beat on medium speed until fluffy. Add half the container of whipped topping and mix on low speed until fully incorporated, scraping down the sides of the bowl when necessary.
- Layer the cream cheese mixture and raspberry sorbet into the pie shell, starting with the cream cheese mixture and finishing with the raspberry sorbet. Make sure to create 4 thin, even layers by working quickly and spreading with an offset icing spatula. If the sorbet becomes too soft during assembly, freeze the pie until it hardens before adding more layers. Cover the pie with plastic wrap and freeze overnight.
- Pipe the remainder of the whipped topping around the border of the pie and garnish with fresh raspberries. Let the pie rest at room temperature for a few minutes before serving.