This (almost) no-bake raspberry lemon pie will have you so excited for summer! It’s a mix of raspberry and lemon filling on top of a Golden Oreo crust. I used gluten free Golden Oreos, a new product that I’m really excited about.
The only part of the pie that needs to be baked is the crust. If you make the filling while the crust cools, then the whole process will only take about an hour and half. But you’ll have to chill the pie for at least four hours before serving. I recommend making it the night before you plan to eat it.
The raspberry and lemon fillings are marbled together so that you get a tangy mix of flavors in each bite. And the Golden Oreo crust adds a nice bit of sweet crunchiness.
Note that you’ll need pie weights for this recipe. These are the ones that I use. But dried beans or rice will also work if you don’t have or want to purchase pie weights.
Don’t forget to tag me on Instagram @roseandwhiskers if you try my raspberry lemon pie recipe!
Raspberry Lemon Pie
Ingredients
Golden Oreo Crust Ingredients
- 2 cups gluten free Golden Oreo crumbs (20-22 Oreos)
- 1/4 cup granulated sugar
- 6 tbsp melted unsalted butter
Raspberry Filling
- 4 oz. cream cheese softened to room temperature
- 1/2 cup Cool Whip defrosted
- 7 oz. sweetened condensed milk
- 2 tbsp raspberry Jello mix
- 1/3 cup raspberries
Lemon Filling
- 4 oz. cream cheese softened to room temperature
- 1/2 cup Cool Whip defrosted
- 7 oz. sweetened condensed milk
- 2 tbsp instant Lemon pudding mix
- zest of one lemon
- juice from one lemon
Instructions
Crust Instructions
- Preheat the oven to 350°F (176°C) and lightly grease a 10-inch pie pan with non-stick spray.
- Break the cookies into fine crumbs using a food processor until you have 2 cups. (It should take about 20-22 cookies.)
- Mix with melted butter and granulated sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan and up the sides.
- Place a sheet of aluminum foil on top of the crust (including the sides) and top with pie weights. Bake for 10 minutes and let cool completely, about an hour. Remove the pie weights and foil once cool.
Pie Filling Instructions
- Cream together all of the ingredients for the raspberry filling in a medium bowl, until mostly smooth.
- In a separate bowl, cream together the ingredients for the lemon filling, until mostly smooth.
- Alternate adding the filling flavors to the cooled pie crust, so that it resembles a checkerboard. (You'll need to do two or three layers of alternating checkerboards. Don't worry if it's not perfect.)
- Use a knife to gently marble the flavors together, and gently smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours before serving. Enjoy!
