Oregon Raspberry Cloud Pie
Perfect for summer, serve an Oregon Raspberry Cloud Pie, with whipped raspberries, egg whites, whipped cream—frozen in a pie crust.
Friends, mounds of fluffy raspberry filling is scraped into a pie shell, and frozen for the ultimate summer dessert. Enjoy this Raspberry Cloud Pie for summer entertaining and Fourth of July!
Oregon Raspberry Cloud Pie
This is our summer favorite dessert, so naturally, it pairs well with this menu. I love to serve this with my Barbecue Pork Slider Board, Creamy Caprese Pasta Salad, Grilled Corn Pineapple Salad. And we love this Quick Summer Cheese Charcuterie served for an appetizer!
Why you’ll love this easy Raspberry Cloud Pie
I love a simple dessert I can pull from the freezer and it’s ready for company. This recipe doesn’t take long to make, and it’s so summer-fresh!
easy recipe: With only a few ingredients, whip this recipe up (literally), and freeze in a pie shell.
use pre-made pie crust: Make your own pie crust or buy a store-bought crust. You can try our Ritz Cracker Pie Crust recipe!
wow your guests: The presentation is really pretty, to cut a piece of pie, and serve it with additional cream and fruit, and a basil sprig.
ideal for summer: Frozen pie is the perfect last course to any summer meal. It’s a nice, cold dessert that is so satisfying (in the summer heat).
What is Raspberry Cloud Pie?
There is nothing better than raspberries in the summer. Eating them straight off the bush, so warm and delicious, but even better added to a summer dessert! For years back in southern Oregon, we had dozens of raspberry bushes.
For this pie, it has a cool and creamy texture, made with whipping cream, egg whites, and raspberries. The lemon really makes the flavor so good. This recipe is taken from Savor the Flavor of Oregon cookbook.
My mom would also make a fantastic Strawberry Cloud Pie, which brings back great memories of strawberry picking when I was a kid.
Ingredients for Raspberry Cloud Pie
Let’s get started. All you need are these simple ingredients: (full printable recipe at the end of this post)
- A baked pie shell with high fluted edge (you can make homemade, or buy a premade crust like a graham cracker crust)
- Heavy whipping cream – you can use regular whipping cream, but we think it’s richer with “heavy”
- Fresh raspberries – frozen raspberries also work for this pie
- White sugar
- Eggs – this pie is all about the whipped egg whites (or meringue)
- Lemon – use fresh lemon for both the juice and the zest
- Sliced almonds – you will want to toast these for the best flavor
How to make Raspberry Cloud Pie
Step 1: Prepare pie shell ahead of time. Whip the cream and refrigerate until ready to serve.
Step 2: Combine the raspberries, sugar, egg whites, lemon juice and zest in large bowl of electric mixer. Mix at the highest speed for 15 minutes, until stiff.
Step 3: Gently fold in the whipped cream and almonds (reserve a few for garnish).
Step 4: Mound filling into pie shell. Freeze until ready to serve.
Can you use a different pie crust?
There are several options for the pie crust for this pie. You can easily switch it up, and use any pie crust you want.
- Make your own. You can try our Ritz Cracker Pie Crust recipe.
- Buy a pre-made regular crust, like the frozen kind that you roll out.
- Make an Oreo cookie crust.
- Use a graham cracker crust.
How to make perfect Raspberry Cloud Pie with frozen raspberries
Thaw your raspberries: If you choose to use frozen raspberries, set them out on the counter for 30 minutes before making the recipe. There shouldn’t be any extra liquid, but if there is, drain it first. Then proceed with the recipe.
If you don’t drain the frozen raspberries, the pie might not set as firm. You do not want really moist raspberries.
What other fruit can you use for this pie?
This pie is incredibly simple to make. I chose to make it with raspberries because raspberries are my favorite, but as mentioned above, my mom always made this pie with fresh strawberries.
Swap out the raspberries with: Blackberries, blueberries, or strawberries.
How do you serve Frozen Raspberry Pie?
For a cool “freezer” dessert for summer entertaining, pull this out when you are ready to serve. We keep it in the freezer for at least 4 hours before serving.
Garnish each piece with a few fresh raspberries on top (and a small basil leaf) and a dab of fresh whipped cream.
Guests love the presentation and the flavor. It’s so light, fluffy, and festive! Not to mention how delicious it is.
Tips and substitutions:
- Mix up the fruit (use suggestions above) by swapping out the raspberries.
- Optional to use frozen raspberries.
- Double the recipe and make 2 pies!
- Remove from the freezer and allow to sit out on the counter for 15 minutes before serving.
- You can replace the basil for fresh mint.
- After serving, just place back in the freezer.
Leftovers? Mix it all together in a bowl, and scoop into little cups and place back in the freezer for another day!
Looking for more frozen dessert recipes?
Trader Joe’s Frozen Treats Board (so cute)
Get the Recipe:
Oregon Raspberry Cloud Pie
- 1 9 or 10-inch baked pie shell with high fluted edge
- 1 cup heavy whipping cream, whipped
- 2 cups fresh raspberries
- 1 cup white sugar
- 2 egg whites, at room temp
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- ¼ cup sliced toasted almonds
- Prepare pie shell ahead of time. Whip the cream and refrigerate until ready to serve.
- Combine the raspberries, sugar, egg whites, lemon juice and zest in large bowl of electric mixer. Mix at the highest speed for 15 minutes, until stiff.
- Gently fold in the whipped cream and almonds (reserve a few for garnish).
- Mound filling into pie shell. Freeze (at least 4 hours) until ready to serve.
To serve the pie:
- Garnish each piece with a few fresh raspberries on top (and a small basil leaf) and a dab of fresh whipped cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...