Easy Raspberry Yogurt Pie

Four ingredients. A graham cracker crust, raspberry yogurt, crushed fresh raspberries, and a tub of whipped topping. No bake, no fuss, and ready when you are after four hours in the freezer.

This kind of frozen yogurt pie is the summer dessert your grandmother kept in the deep freeze for surprise visitors, and the format still holds up. The fresh crushed berries keep it from tasting one-note artificial like a pure-yogurt pie would, while the whipped topping keeps the texture light and scoopable straight from the freezer instead of rock-solid.

Kitchen Tips

• Fold the whipped topping in gently with a rubber spatula. Stirring vigorously deflates the air and gives you a denser, icier pie instead of a fluffy one.
• Crush the raspberries with a fork, not a blender. You want some texture and small whole pieces, not a smooth puree.
• Let the pie sit on the counter for 5 to 10 minutes before slicing. A frozen-solid pie tears the crust and chips when you cut it.
• Cover the surface with plastic wrap once frozen if you’re storing it more than a day. Open freezers absorb odors fast.

Variations

• Swap the raspberry yogurt and berries for strawberry, blueberry, or blackberry to match what’s in season.
• Use Greek yogurt for a tangier, richer pie. Watch the texture, it freezes harder than regular yogurt.
• Crumble extra graham crackers or shortbread cookies on top right before serving for a textural contrast against the soft filling.