The Most Amazing Raspberry Cream Pie Recipe

Raspberry Cream Pie is a luscious dessert that combines a buttery, flaky crust with a smooth, creamy filling and a vibrant raspberry topping. This pie is perfect for summer gatherings, holidays, or any time you crave a refreshing, fruity dessert with a silky texture and a burst of berry flavor.

ingredients

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

graham cracker crumbsunsalted buttersugarheavy whipping creamcream cheesepowdered sugarvanilla extractfresh raspberriescornstarchwaterlemon juice

directions

Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly into a 9-inch pie dish to form an even crust. Bake for 8–10 minutes. Allow to cool completely.

In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until creamy.

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

Spoon the cream filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 2 hours.

In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.

Let the raspberry topping cool slightly, then spread it evenly over the cream filling.

Refrigerate for another hour before serving to allow the layers to set properly.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesChill time: 3 hoursTotal time: 3 hours 20 minutes

Variations

Use a chocolate cookie crust for a richer flavor profile.

Add a layer of fresh raspberries between the cream and topping for extra texture.

Try using a mix of berries like blueberries and raspberries for a colorful twist.

Make it in mini tart pans for individual servings.

storage/reheating

Store Raspberry Cream Pie in the refrigerator, covered, for up to 4 days.Not suitable for reheating; serve chilled.For longer storage, you can freeze the pie (without topping) for up to 1 month. Thaw overnight in the fridge and add topping before serving.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess moisture.

Is this pie overly sweet?

No, it strikes a balance between creamy sweetness and tart raspberry flavor.

Can I make the pie a day ahead?

Absolutely, it’s best when chilled overnight.

Do I need to blind-bake the crust?

Yes, baking the graham cracker crust helps it hold together better.

Can I use a store-bought crust?

Yes, for convenience, a pre-made graham cracker crust works fine.

Can I use whipped topping instead of heavy cream?

You can, but freshly whipped cream gives a better texture and taste.

How do I prevent the filling from being runny?

Be sure to beat the cream to stiff peaks and chill thoroughly.

Can I use gelatin to set the filling?

It’s not necessary, but a small amount of unflavored gelatin can help if you want extra firmness.

What if my topping is too thick?

Add a splash of water or lemon juice while it’s still warm to loosen it.

Is this pie gluten-free?

Only if you use gluten-free graham crackers for the crust.

Conclusion

Raspberry Cream Pie is an irresistible dessert that blends creamy richness with the tart brightness of raspberries. Its beautiful layers, ease of preparation, and crowd-pleasing flavor make it an ideal choice for any occasion. Once you try it, this pie is sure to become a go-to recipe in your dessert repertoire.

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