Lemon-Raspberry Icebox Pie With An Oreo Crust

Name: Lemon-Raspberry Icebox Pie With An Oreo Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust); Filling; 2 (3 ounce) packages cream cheese, softened (full fat); 1 (14 ounce) can sweetened condensed milk; 1/3 cup fresh lemon juice; 1 teaspoon vanilla extract; Raspberries and Topping; 1 pint fresh raspberry (plus more for garnish); 1 cup cold heavy cream; 2 tablespoons powdered sugar, sifted

Servings: persons

1
If using a store-bought crust, prebake it according to package directions and let it cool.
2
Refrigerate crust until needed.
3
In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
4
Add in the lemon juice and continue beating for 1 minute.
5
Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
6
Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
7
Shortly before ready to serve, scatter the raspberries evenly over the pie.
8
Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
9
Add in the powdered sugar and continue to beat until stiff but not grainy.
10
Spoon over the raspberries, smoothing it with a spoon.
11
Slice and serve right away, garnishing each slice with additional raspberries.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust), Filling, 2 (3 ounce) packages cream cheese, softened (full fat), 1 (14 ounce) can sweetened condensed milk, and more.

Yes, Lemon-Raspberry Icebox Pie With An Oreo Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!