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Raspberry Lemonade Pie Recipe

A cool and creamy Raspberry Lemonade Pie that blends sweet berries and tart lemon for the perfect summer treat.
Prep Time20 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Servings: 8 slices
Calories: 462kcal
Author: Lucy Brewer

Ingredients

Ingredients

  • 30 lemon Oreos
  • ¼ cup unsalted butter
  • 1 3.4-ounce box of lemon pudding
  • 1 cup frozen pink lemonade, thawed
  • ½ cup seedless raspberry jam
  • 16 ounces Cool Whip, thawed
  • red food coloring (optional)
  • raspberries
  • lemon wedges

Instructions

  • In a blender or food processor, grind 30 lemon Oreos into a fine sand consistency.
    A blender filled with crushed golden sandwich cookies sits next to whole cookies in a bowl and a stick of butter on a white surface.
  • In a medium bowl, mix ground Oreos with 1/4 cup unsalted butter until it’s a thick consistency and all crumbs are saturated.
    A glass bowl filled with graham cracker crumbs and melted butter, surrounded by a halved lemon, a bowl of raspberries, and a small dish of lemon juice on a white wooden surface.
  • Spread the cookie mixture evenly into to bottom and up the sides of a pie pan, press firmly to pack the crust, and place in the refrigerator to chill while making the filling.
    A pie dish with an unbaked crust, a glass bowl with crumbs, fresh raspberries in a dish, lemon slices, and a yellow striped towel on a white wooden surface.
  • In a medium bowl mix powdered 1 3.4-ounce box of lemon pudding mix with 1 cup frozen pink lemonade, thawed and stir well until it starts to thicken slightly and all granules are dissolved. Add 1/2 cup seedless raspberry jam to the mixture and continue to mix until smooth.
    A glass bowl of raspberry sauce on a white wooden surface, surrounded by a bowl of whipped cream, fresh raspberries, and sliced lemon.
  • In a large bowl fold this mixture into 16 ounces Cool Whip, thawed until well combined. If you wish to add red food coloring (optional) to the mixture to improve color, add 3 drops of red food coloring and mix until well incorporated.
    A glass bowl containing whipped cream and a swirl of raspberry sauce sits on a white wooden surface, surrounded by a bowl of whipped cream, lemon halves, raspberries, and a wooden spoon.
  • Spread the filling evenly into your chilled pie crust and refrigerate for at least 1 hour.
    A raspberry lemonade pie with a pink creamy filling in a crumb crust sits on a white wooden table, surrounded by lemon slices and a bowl of raspberries.
  • Serve chilled and sliced, topped with raspberries and lemon wedges.
    A raspberry lemonade pie topped with fresh raspberries and lemon slices on a glass plate, with plates, gold forks, and a bowl of raspberries nearby on a white table.
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