This 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.
Lastly, 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?
Pour 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.
The 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!
- One 9" prepared pie crust (Nilla Wafer, or graham cracker)
- 6 oz cream cheese, at room temperature
- One (14-oz) 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
- One (8-oz) tub Cool Whip, thawed
- FOR THE TOPPING:
- ¾ cup heavy whipping cream
- ¼ cup confectioners' sugar
- 1 Tbsp Chambord
- Fresh raspberries and/or strawberries
- 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.
The 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!
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.
This is the perfect summer treat, love the flavors!!
This looks so yummy. I’m really love savour of strawberry. When I have free time, I’ll make this cake. ^^
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.