If you’re here for the patriotic party and Gwen’s awesomely delicious watermelon smoothies (with a top secret ingredient!) head on over here … I’ll wait 🙂
Now … there is just something about pie that reminds me of summer. Cinnamon-y apple pies for the 4th of July, my Aunt Lori’s icebox strawberry pie for a weekend treat or a cool creamy lemon meringue for a pot luck … see? Pie = summer!
But who wants to roll out pie crust and bake in the muggy, humid Florida heat?! What is this pie-craving Southern girl and dessert lover to do?
You watch a little Food Network while you fold laundry and drool over the Deen family’s blackberry pie. Thank goodness I was folding towels 😉
summer no-bake raspberry pies
Yields 6 mini pies
2 – 10 oz. containers of fresh raspberries (reserve 6 for garnish) or thawed frozen berries
5 tablespoons of raspberry preserves , jam or jelly (I used sugar free, all fruit preserves)
1 small container of lite whipped topping
6 pre-made graham cracker pie crusts
Stir the raspberries and preserves together, gently breaking up the berries. Spoon into your pie crusts just before serving (to avoid soggy crusts) and top with whipped topping and a fresh berry. Yep! That’s it! Almost too easy and boy do these disappear quick!!
A no bake pie with fresh berries and whipped topping … simple summer heaven!
Using the Deen family’s recipe, I basically swapped out blackberries for raspberries and used mini graham cracker pie crusts. Because raspberries were on sale. And mini is always better 🙂 Plus, you can avoid all bathing suit related guilt since these pretty little pies are figure friendly!!