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froyo pies in a platter -- close up
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5 from 1 vote

Quick & Creamy Raspberry Pistachio Froyo Pies

Prep Time 17 minutes
Total Time 8 hours 17 minutes
Servings 6 small pies


  • 1 1/4 cups fresh raspberries
  • 3 Tablespoons sugar
  • 1 lemon, halved
  • 3 (5.3 oz) cups Greek Gods Seriously Indulgent Yogurt (Raspberry Ginger)
  • 1/2 cup sweetened condensed milk
  • 1/4 cup Whipped cream
  • 6 (0.71 oz) store-bought graham pie crusts (small cookie pie crusts)
  • 2-3 Tablespoons chopped pistachios
  • fresh mint leaves (to garnish), optional
  • store-bought mini meringues to garnish (optional)


  • 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!
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