Description

This Raspberry Cream Pie is a luscious dessert with a buttery crust, silky cream cheese layer, and a fresh raspberry topping. It’s the perfect combination of tart and sweet in every bite.

Ingredients

1 pre-baked 9-inch pie crust (homemade or store-bought)
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup granulated sugar
2 1/2 cups fresh raspberries
1/4 cup seedless raspberry jam
1 tbsp water

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spoon the cream filling into the cooled pie crust and smooth the top.
In a small saucepan, combine raspberry jam and water. Heat over low heat, stirring until smooth and slightly thinned.
Arrange fresh raspberries evenly over the cream layer in the pie.
Drizzle the raspberry glaze over the raspberries.
Chill the pie in the refrigerator for at least 2 hours before serving.

Notes

Use stabilized whipped cream for better texture if making ahead of time.
Frozen raspberries can be used but should be thawed and drained well.
Graham cracker crust can be used as an alternative to pastry crust.