Refreshing Raspberry Ice Cream Pie

CRUST:

15 graham crackers, broken into pieces
3 T. sugar
1 stick butter, melted

FILLING:

3 c. fresh raspberries
1 T. lemon juice
¾ c. sugar
¾ c. heavy cream
½ c. plain Greek yogurt

1. CRUST: Combine graham crackers and sugar in food processor. Process until finely ground.
2. Add butter, pulse to combine.
3. Transfer to 9” pie plate and press evenly over bottom and up sides. Freeze until firm, 1 hour.
4. FILLING: In clean food processor bowl, add 2 c. raspberries, lemon juice and sugar. Process into a thick puree. Strain through a fine sieve into a medium bowl. Discard solids.
5. In another bowl, beat together cream and yogurt with hand mixer on high until stiff peaks form.
6. Stir in berry mixture.
7. Pour into crust and top with remaining berries.
8. Freeze until very firm, at least 8 hours.
9. Let stand 15 minutes at room temp before slicing and serving.