Description

This Raspberry Cream Pie is a delightful dessert with a buttery crust, creamy filling, and fresh raspberry topping. It’s perfect for summer gatherings or a sweet treat anytime.

Ingredients

Units Scale

1 9-inch pie crust, baked and cooled
1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups fresh raspberries
1/4 cup raspberry jam (optional, for glaze)
1 tbsp sugar (optional, for raspberries)

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Instructions

Bake the pie crust according to package or homemade recipe instructions and let it cool completely.
In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until combined.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cream filling evenly into the cooled pie crust.
Top with fresh raspberries, arranging them evenly over the surface.
If desired, warm the raspberry jam and drizzle it over the raspberries for a glossy finish.
Chill the pie in the refrigerator for at least 2 hours before serving.

Notes

Use a stabilized whipped cream for a firmer texture if storing overnight.
Frozen raspberries can be used but may release extra moisture.
For extra flavor, add a splash of lemon juice to the cream mixture.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 180mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg