Best 7 Raspberry Yogurt Pie Recipes

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Indulge in a symphony of flavors with our delectable Raspberry Yogurt Pie, a harmonious blend of sweet and tangy notes. This culinary masterpiece features a flaky, buttery crust that encases a creamy yogurt filling, swirled with a vibrant raspberry sauce. Experience a burst of freshness with each bite, as the tangy yogurt filling perfectly complements the sweet and slightly tart raspberry sauce. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guide will lead you through the process effortlessly. Prepare to tantalize your taste buds and impress your loved ones with this exceptional Raspberry Yogurt Pie. In addition to the classic recipe, we've included variations to suit different dietary preferences, including a gluten-free crust option and a vegan filling alternative. Explore the versatility of this pie and find your perfect match among these delightful variations.

Here are our top 7 tried and tested recipes!

EASY RASPBERRY YOGURT CREAM PIE



Easy Raspberry Yogurt Cream Pie image

Fresh raspberries and flavored yogurt come together in this deliciously easy Yogurt Cream Pie. Top it off with a dollop of Cool Whip and enjoy!

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

2 containers (6 oz. each) raspberry low-fat yogurt
3/4 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups fresh raspberries, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each raspberries and COOL WHIP.
  • Pour into crust.
  • Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and raspberries.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 2.8279 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

CREAMY RASPBERRY PIE



Creamy Raspberry Pie image

The only thing difficult about my pie is letting it chill. We can't wait for that first light, fluffy slice. -Lorna Nault, Chesterton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1 package (3 ounces) raspberry gelatin
1/2 cup boiling water
1 cup low-fat vanilla frozen yogurt
1 cup fresh or frozen unsweetened raspberries
1/4 cup lime juice
2 cups whipped topping
1 graham cracker crust (9 inches)
Optional: Lime slices and additional raspberries and whipped topping

Steps:

  • In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.

Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

FROZEN YOGURT PIE



Frozen Yogurt Pie image

Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 8 servings

Number Of Ingredients 4

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 containers (6 oz. each) raspberry low-fat yogurt
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/4 cups fresh raspberries

Steps:

  • Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
  • Freeze 4 hours or until firm.
  • Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST



Blackberry Frozen Yogurt Pie With Cracker Crust image

Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

6 ounces/170 grams Ritz crackers or saltines (about 50 crackers)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
6 ounces/170 grams fresh or frozen blackberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 cup/240 milliliters heavy cream
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters full-fat Greek Yogurt

Steps:

  • Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
  • Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
  • Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

RASPBERRY AND CREAM FROZEN YOGURT PIE



Raspberry and Cream Frozen Yogurt Pie image

Found this recipe in Diabetic Cooking Book when I was always looking for recipes for my Sweets Loving, Diabetic Mom, and just got around to making it. So light, fresh, quick and easy to make and kind of pretty too. Prep time does not include freezing time

Provided by Bonnie G 2

Categories     Frozen Desserts

Time 20m

Yield 1 Pie, 10 serving(s)

Number Of Ingredients 9

7 chocolate graham crackers
1/4 cup sugar substitute
3 -4 tablespoons unsalted butter, melted
8 ounces fat free cream cheese
6 ounces raspberry low-fat yogurt
1/3 cup sugar substitute
1 teaspoon vanilla
12 ounces fat-free whipped topping, thawed
1 cup fresh raspberry (optional)

Steps:

  • Coat 9 inch pie plate with nonstick cooking spray; set aside.
  • Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.
  • Mix crumbs and 1/4 cup sugar substitute in small bowl.
  • Stir in butter until crumbs are moistened.
  • Press crumb crust into bottom and slightly up side of prepared pie plate.
  • Refrigerate while making filling.
  • FILLING:.
  • Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.
  • Add whipped topping; mix until just combined.
  • Spoon filling into crust and spread to edges.
  • Freese at least 4 hours or until frozen.
  • Remove from freezer about 20 to 30 minutes before cutting into slices.
  • Garnish with raspberries, if desired.

Nutrition Facts : Calories 158.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 18.2, Sodium 193.2, Carbohydrate 22.2, Fiber 0.1, Sugar 17.8, Protein 5.5

Tips:

  • For the best flavor, use fresh raspberries. If frozen raspberries are all you have, thaw them completely before using.
  • If you don't have a food processor, you can mash the raspberries by hand. Just be sure to do it gently so that you don't crush the seeds.
  • If you want a creamier pie, use more yogurt. You can also add a dollop of whipped cream or ice cream to each slice before serving.
  • This pie is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

This raspberry yogurt pie is a delicious and easy-to-make dessert that is perfect for any occasion. It's made with a creamy yogurt filling and fresh raspberries, and it's sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious dessert, give this raspberry yogurt pie a try. You won't be disappointed!

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