Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Creamy, sweet and tart all combined in this delicious Gluten Free Raspberry Cream Pie Recipe!
Disclaimer:
I hate to admit it, but my mother was right; sweet and tart are a truly lovely flavor combination!
I have never been a big fan of lemons or limes or raspberries; just have NOT.
As a child, the above said parent would try to get me to try her lemon tart ice cream (it was a locally made and sold item) and of course, I would turn up my pretty little nose. No siree, I was not looking at it, smelling it and heaven forbid, it was NOT crossing my dainty little lips, NO WAY!!
Alas, I have discovered the error of my ways. Tart is good, sweet is good; tart AND sweet is wonderful!
Thank God we grow up and can enjoy adult tastes. I have learned, to my taste buds delight, that lemons, limes and raspberries are a truly beautiful taste category.
I now actually prefer my desserts to have a tart edge to them.
Key lime pies are good, lemon tarts are delightful, but I wanted to pull the big guns out with something creamy and raspberry: enter the Gluten Free Raspberry Cream Pie.
WOW! I love the cool, smooth creamy texture and taste of the cool whip and condensed milk. Add that to the delicious GF graham cracker crust topped with raspberries and freeze it. I am talking some seriously lip smacking flavor in this sweetly tart pie.
If you don’t think you like tart, well think again! This creamy Raspberry Cream Pie recipe is just the ticket to change your mind and get your Tart on!!
Sweet tart, sweet tart, sweet tart let me call your name (sung or hummed to the OLD tune Sweetheart, sweetheart, sweetheart….oh, never mind, it’s a family joke!)
Seriously, you gotta try this delicious Gluten Free Raspberry Cream Pie recipe; I promise you will love it!
- 1 GF Graham Cracker Crust
- 14 oz condensed milk
- ⅔ cup frozen raspberry lemonade concentrate, thawed
- 8 oz Cool Whip
- 1 cup whole raspberries, fresh or frozen
- In a large bowl, combine milk, juice concentrate; mix well.
- Fold in cool whip.
- Spoon raspberries into bottom of crust.
- Top with filling.
- Freeze 6 hours.
- Refrigerate or freeze leftovers.
