Friday, July 10, 2015

Raspberry Ripple Pie

For Flashback Friday...let me bring back our all-time favorite summer dessert.  This is a recipe that was clipped from a farm publication decades ago…at a time when we were growing commercial raspberries.  I make several at a time at the beginning of the summer…and like to have some in the freezer. The better the ice-cream…the more special the dessert!

Raspberry Ripple Pie

Ice-cream - 2 litres (quarts) premium vanilla ice-cream, slightly softened

  • 1 ¼ cups Oreo cookie crumbs
  • ¼ cup butter, melted
  1. Combine crumbs with melted butter. 
  2. Press firmly into the base of a 9 or 10-inch springform pan.
  • 1 ½ cups crushed raspberries
  • ½ cup sugar
  • 3 tablespoons water
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons water
  • 1 tablespoon lemon juice
  1. Combine raspberries, sugar and three tablespoons of water.
  2. Blend cornstarch with 1 ½ tablespoon water until smooth; stir into berry mixture.
  3. Cook until mixture thickens and boils (I do this in the microwave, stirring regularly).
  4. Add lemon juice.
  5. Allow to cool.
  1. Spoon about 1/3 of the ice-cream over the crumb crust…pressing down somewhat.
  2. Then spoon about half the berry sauce over the ice-cream.
  3. Repeat…ending with ice-cream on top.
  4. Carefully spread ice-cream over the filling with spatula or knife.
  5. Cover and freeze until hard.
  6. Allow to soften for about 15 minutes before serving.
  7. Cut in wedges and serve with whipped cream and berry sauce (below) and garnish with fresh raspberries.
Berry Sauce:
  1. Puree about 2 cups of raspberries in blender…add a little sugar.
  2. Stir in whole berries just before serving.


  1. Judy this looks so cool and refreshing for summer. It really is a beautiful creation. I'll have to try it soon...

  2. ah .. .it looks so delicious and so easy to whip together too. This is a must try this summer.

  3. Do you keep the pie in the springform pan in the freezer? This looks fabulous... I'm wondering if it would get freezer burn (if it indeed lasted that long!!) Thanks for a beautiful looking dessert... I've subscribed to your feed and look forward to more tasty treats!

    1. Once frozen, I remove the outer ring of the springform pan and wrap the dessert in heavy foil for longer storage.

  4. WOW, what a great dessert to have ready for company. Summer is all about dropping in on friends. Great picture and a great recipe.

  5. Just LOOKING at that photo made my mouth water! I'm making this!

  6. what a great dessert for a day when you don't want to turn on your oven ... "actually" (like my grandkids would say) I'll take it any time!

  7. Maybe TMI, but that picture made me have to swallow! Yum!

  8. Oooh - this sounds easy - and looks delicious - a winning combination!

  9. My raspberries are starting to ripen..we will enjoy this recipe!

  10. Yum! That dessert sings summer!

  11. I have these stored in my freezer right now. They are my them!

  12. Made this for a co-worker's birthday, last week. So yummy. Thanks for sharing. From 11 ladies at work- there was nothing left at the end of the day. Can't go wrong with chocolate, ice cream, raspberries and hot summer days.