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No-Bake Frozen Rosé Pie (AKA, Frosé Pie)

July 18, 2017 by thedomesticrebel | 3 Comments

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SLICE OF FROZEN ROSE PIE ON A WHITE PLATE WITH RASPBERRIESThis Frozen Rosé Pie is INCREDIBLE. It tastes just like rosé wine but in a creamy, cool no-bake PIE!

Rosé is officially taking the world by storm and I am living for it.

Finally – a widely accepted sweet drink, because apparently I’m still childish enough to order sickeningly sweet alcoholic beverages with every meal. I’ll do me, okay?

What I’m saying is: I only drink sweet when it comes to alcohol. Moscato, sugary rosé, a fruity Riesling… it’s all good and I’ll drink it with anything, anytime, anywhere.

(Somewhere, a wino is wrinkling their nose at the idea of me drinking Moscato with a spaghetti Bolognese but I don’t care. Wrinkle away, sommeliers!)

And lately, frosé (or Frozen Rosé if ya didn’t catch on) is kind of having a major moment. I’ve seen rosé wine slurpees at wineries, and I’ve seen numerous bloggers take their own spin on a fruity slushy with it. It is EVERYWHERE, on every menu, in every city and if you haven’t stepped into the pink side, you ought to!

 

So, let me break down this Frosé Pie for you: it has a cream cheese and sweetened condensed milk base which is beaten to smithereens until it’s super creamy and luscious. Then you beat in your rosé wine – but here’s the kicker. Make sure the rosé you use is low-alcohol. Why? Because if you’ve ever tried freezing alcohol, it doesn’t work too well, so a low-alcohol wine is a must in order for this pie to work and solidify in the freezer. Got it? Yay! Moving along…

Beat in some Chambord, because really, why the hell not?, and a little bit of strawberry gelatin powder to help the pie stabilize, and give it a touch of sweetness and strawberry flavor. You could omit the gelatin if needed, but if you have problems with Jell-O, that really sounds like a non-problem and you should probably move on.

SLICE OF FROZEN ROSE PIE WITH WHIPPED CREAM AND RASPBERRIESLastly, fold in some whipped topping. Now somewhere, someone is wrinkling their nose that I said “whipped topping” but really, this is the answer to this pie. You could totally use stabilized whipped cream if you want to make that instead, but whipped topping is convenient and as far as I know, it hasn’t killed anyone, so maybe back off on the haterade?

AERIAL VIEW OF A SLICE OF PIE ON A WHITE PLATEPour the goodness that is a rosé-wine flavored pie into a prepared pie crust and – here’s the hard part – let it freeze for at least 8 hours so the wine and Chambord have a second to solidify in the pie filling. Then cut it, garnish it with Chambord whipped cream and lots of fresh berries.

WHOLE FROZEN ROSE PIE MISSING TWO SLICESThe result is a cool and creamy pie with a silky-smooth texture and a robust, sweet, fruity rosé wine flavor. Seriously, this tastes just like rosé but in an ice-cream-esque pie. You must try this!

Bottoms up!

SLICE OF FROZEN ROSE PIE NEXT TO RASPBERRIES AND STRAWBERRIES

Print Recipe
5 from 2 votes

No-Bake Frozen Rosé Pie (AKA, Frosé Pie)

This Frosé Pie (aka frozen rosé pie) is PHENOMENAL. Cool and creamy with an ice cream-y texture and a robust, sweet and fruity rosé wine flavor throughout! A must-make for the summertime!
Prep Time8 hrs 20 mins
Total Time8 hrs 20 mins
Course: Dessert, No-Bake Treats, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One 9" prepared pie crust Nilla Wafer, or graham cracker
  • 6 oz cream cheese at room temperature
  • 14 ounces (One 14-ounce can) sweetened condensed milk
  • 6 oz rosé wine make sure the wine you choose is low-alcohol. For this, I loved Stella Rosa brand's "Stella Pink"
  • 2 Tbsp Chambord or other raspberry liqueur
  • 2 Tbsp strawberry or raspberry Jell-O powder
  • 8 ounces (One 8-oz tub) Cool Whip thawed
  • FOR THE TOPPING:
  • 3/4 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 Tbsp Chambord
  • Fresh raspberries and/or strawberries

Instructions

  • In a large bowl, combine the cream cheese and condensed milk with a handheld electric mixer on medium speed until smooth and creamy, about 1 minute. Beat in the rosé wine, gently adding a little wine at a time, followed by the Chambord and strawberry gelatin powder. Finally fold in the whipped topping (or stabilized whipped cream, if using) until combined and uniform in color, making sure to get the bottom of the bowl.
  • Pour into the prepared pie crust and freeze for at least 8 HOURS or overnight. This ensures the alcohol in the pie has time to solidify adequately before serving.
  • Just before serving, make the Chambord whipped cream: in a medium-large bowl, beat together the heavy whipping cream, confectioners' sugar, and Chambord together until stiff peaks form, about 5-7 minutes. Spread onto the top of the pie and garnish with raspberries. Store leftovers in the freezer and let sit at room temperature for at least 10 minutes before serving.

SLICE OF PIE MISSING A BITEThe Stella Rosa “Stella Pink” wine has aromatic fruity flavors like juicy strawberries, raspberries, and delicate rose petals. Because it has a low-alcohol content, it helps stay frozen in the pie filling. Any brand will do, but make sure it’s low-alcohol, ‘kay? Save the harder stuff for drinking!

BOTTLE OF STELLA ROSA ROSE WINE

NO BAKE FROSE (FROZEN ROSE) PIE COLLAGE

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, Stella Rosa and Chambord don’t know I exist which makes me sad. This post is not compensated by them; I just love their rosé wine and it worked beautifully in this recipe. 

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Comments

  1. Melissa Novotny says

    July 19, 2017 at 3:46 am

    5 stars
    This is the perfect summer treat, love the flavors!!

    Reply
  2. Viet Anh Auto says

    July 20, 2017 at 2:08 am

    This looks so yummy. I’m really love savour of strawberry. When I have free time, I’ll make this cake. ^^

    Reply
  3. Celia G says

    August 15, 2017 at 3:40 pm

    5 stars
    I’ve got this in my freezer right now! My grocery store didn’t have rose (life in the boonies, am I right), but I subbed a pink moscato and if it’s anything like the batter it’ll be AMAZING.

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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