Raspberry Cream Pie

Why You’ll Love This Recipe

This Raspberry Cream Pie is a show-stopping dessert that combines a buttery crust with a silky cream filling and a vibrant, tangy raspberry topping. The balance of sweet and tart flavors, along with the creamy texture, makes it an irresistible treat for any occasion. It’s easy to prepare, visually stunning, and sure to impress at holidays, summer parties, or whenever you need a little decadence.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttersugarcream cheesepowdered sugarvanilla extractheavy whipping creamfresh or frozen raspberriescornstarchlemon juicewater

directions

Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press mixture firmly into a 9-inch pie dish.

Bake crust for 8-10 minutes until golden. Let cool completely.

In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread the cream filling into the cooled crust. Chill in the refrigerator for at least 2 hours.

In a saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat until raspberries break down.

Stir in cornstarch dissolved in a little water. Cook until thickened, about 2-3 minutes. Let cool.

Spread raspberry topping over the chilled cream layer. Chill for an additional hour before serving.

Servings and timing

This recipe serves 8 slices.Preparation time: 25 minutesChilling time: 3 hoursTotal time: 3 hours 25 minutes

Variations

Use an Oreo or shortbread crust for a different base flavor.

Add white chocolate chips to the cream layer for extra richness.

Use a mix of berries for a colorful variation.

Top with whipped cream and mint leaves for garnish.

Make mini pies in individual tart pans for parties.

storage/reheating

Store in the refrigerator, covered, for up to 4 days.Best served cold; no reheating required.Pie can be made a day ahead and kept chilled until ready to serve.

FAQs

Can I use frozen raspberries?

Yes, just thaw and drain them slightly before cooking into the topping.

Is the filling no-bake?

Yes, the cream filling is no-bake, but the crust is baked briefly for stability.

Can I make this pie gluten-free?

Use gluten-free graham crackers for the crust.

What if I don’t have heavy cream?

You can use a whipped topping alternative, though texture may vary slightly.

Can I freeze this pie?

Freezing is not recommended as the cream filling may separate when thawed.

Is the pie very sweet?

It has a balanced sweetness thanks to the tangy raspberries and light cream filling.

Can I add gelatin to the raspberry topping?

Yes, if you want a firmer layer, dissolve 1 tsp unflavored gelatin in warm water and stir in.

Do I need to strain the raspberry topping?

Strain for a smooth finish, or leave the seeds in for a more rustic texture.

How do I know when the topping is thick enough?

It should coat the back of a spoon and continue to thicken as it cools.

Can I use a store-bought crust?

Yes, a pre-made graham cracker crust works fine in a pinch.

Conclusion

Raspberry Cream Pie is the perfect blend of creamy, fruity, and crunchy in one elegant dessert. Whether for a celebration or just to indulge, this pie is guaranteed to satisfy with its vibrant flavor and luscious texture. Simple to make and always a hit, it’s a must-try for raspberry lovers everywhere.

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