Lemon-Raspberry Icebox Pie With an Oreo Crust

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using a store-bought crust, prebake it according to package directions and let it cool.
  • Refrigerate crust until needed.
  • 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).
  • Add in the lemon juice and continue beating for 1 minute.
  • Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
  • Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
  • Shortly before ready to serve, scatter the raspberries evenly over the pie.
  • Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
  • Add in the powdered sugar and continue to beat until stiff but not grainy.
  • Spoon over the raspberries, smoothing it with a spoon.
  • Slice and serve right away, garnishing each slice with additional raspberries.
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