This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006


Recipe Summary

7 hrs 15 mins




Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

  • To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.

  • To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.

  • Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes.

  • Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.


Make Ahead Tip: Cover with plastic wrap and store in the freezer for up to 2 weeks.

Note: Look for chocolate wafer cookies without any partially hydrogenated oils. Our two favorites were both from Newman's Own Organics: Tops & Bottoms and Chocolate Alphabet Cookies. Chocolate Snaps from Mi-Del will also work, but the chocolate flavor isn't as rich.

Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

220 calories; protein 3g; carbohydrates 36.9g; dietary fiber 3.7g; sugars 24.1g; fat 7.3g; saturated fat 1.2g; cholesterol 3.9mg; vitamin a iu 60.4IU; vitamin c 13.6mg; folate 11mcg; calcium 17.7mg; iron 0.3mg; magnesium 11.8mg; potassium 124.7mg; sodium 164.6mg.

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Awesome frozen raspberry pie!! I made a graham cracker crust just because I am not a fan of chocolate wafers and followed the recipe exactly and it was beautiful!! I am making a pineapple coconut version this weekend. I will call it a pina colada frozen pie. Pros: Easy to make refreshing delicious and low calorie! Cons: None! Read More
Rating: 5 stars
Can I use other kind of fruits? I live in a country where rasbarry is very expensive! Maybe mango peaches or plums? I appreciate your answer. Ruthi Read More
Rating: 5 stars
Couldn't you just use store bought chocolate cookie crust? Or would that change the flavor? Read More
Rating: 5 stars
Put it this way I ate half a pie. I was with two other guys and when we looked at the pie you just cut it into four slices. We kid ourselves but the only way you are going to get 8 servings is if there are 8 people at the table and you do not want to be rude;). This is one of the best dessert out there and will work very well with the upcoming summer. You can even skip the pie crust and make a homemade "sorbet" out of this. This dish rocked!! Read More
Rating: 2 stars
It looks better than it tastes. In a few ways this dessert didn't meet my expectations and that is the reason for my ok rating. Although a good dessert it lacks in some important qualities. As stated in the cons the crust is rock solid and is very hard to cut through. Second the filling is too bitter. I followed the recipe to a T. There is too much lemon/salt flavor in the filling. I was really hoping for a frozen sorbet type of flavor so if you are too this is not the dessert for you. This is the second time I've made it. I would make it again with more sugar in the filling and a different crust...perhaps using chocolate graham crackers for a base. Hope you find this review a help.:) It is worth a try I suppose but I wouldn't necessarily recommend the recipe. Pros: Overall for what it is this dessert is good. Cons: The crust is way to hard to cut you almost need to break out the chainsaw. Read More
Rating: 5 stars
Ruthi I think this would work very well with your other local fruits but you probably would want to change the crust from chocolate to graham cracker crust. The second time you make it you might want to try adding a little bit of spice to your tropical fruit such as nutmeg ginger or cinnamon if you like spiced fruits but I'm sure it's great plain. Read More
Rating: 5 stars
Heavenly Oh wow this is so good! I actually made it with strawberries which worked out really well. I also cut the sugar down to 1/3 cup and it was still nice and sweet. Love it! Pros: healthy low fat low calorie light refreshing Read More