Macerate the raspberries by mixing 1 cup of them with sugar and the juice of 1/2 lemon in a small bowl. Cover and leave at room temperature for at least 30 minutes, or refrigerate overnight.
In a medium bowl, combine yogurt and 1/4 cup raspberries. Using a fork, mash the raspberries. Add sweetened condensed milk, whipped cream, and the juice of 1/2 lemon. Stir until homogeneous. Fill the pie crusts with the mixture and freeze.
Right before serving, spoon the macerated raspberries on top of the frozen yogurt pies and sprinkle on the chopped pistachios. Only if desired, garnish with mint leaves and/or mini meringues. Serve the raspberries pistachio froyo pies and enjoy!