Raspberry Cream Pie Recipe

A Delightfully Creamy and Fruity Dessert

Raspberry cream pie is a luscious dessert that combines the tartness of fresh raspberries with a rich, velvety cream filling, all nestled in a buttery, flaky pie crust. The balance of flavors makes it a favorite for summer gatherings, holiday tables, or any special occasion. Whether topped with whipped cream or left as is, this pie is a showstopper.

Why You’ll Love This Recipe

• Bursting with Flavor – The combination of fresh raspberries and a creamy filling offers the perfect sweet-tart balance.
• Easy to Make – With simple ingredients and easy-to-follow steps, anyone can master this dessert.
• Perfect for Any Occasion – Whether it’s a summer picnic or a cozy winter treat, this pie fits any setting.
• Customizable – Can be adapted for different dietary preferences, including gluten-free and low-sugar versions.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the raspberry topping:

• 2 cups fresh raspberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• ¼ cup water

Optional garnish:

• Whipped cream
• Additional raspberries
• Mint leaves

Directions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture evenly into a 9-inch pie dish, covering the bottom and sides.
4. Bake for 8-10 minutes until golden brown. Let cool completely before adding the filling.

Step 2: Make the Cream Filling

1. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spread the cream filling evenly over the cooled pie crust.

Step 3: Prepare the Raspberry Topping

1. In a small saucepan over medium heat, combine the raspberries, granulated sugar, cornstarch, and water.
2. Stir continuously until the mixture thickens and comes to a gentle boil (about 5 minutes).
3. Remove from heat and let cool to room temperature.
4. Pour the cooled raspberry topping over the cream filling, spreading it evenly.

Step 4: Chill and Serve

1. Refrigerate the pie for at least 4 hours or until fully set.
2. Before serving, garnish with whipped cream, extra raspberries, or mint leaves if desired.
3. Slice and enjoy!

Variations

• Chocolate Raspberry Cream Pie – Add a layer of melted chocolate over the crust before adding the cream filling.
• No-Bake Option – Skip baking the crust and chill it in the fridge for 30 minutes instead.
• Gluten-Free Version – Use gluten-free graham crackers for the crust.
• Low-Sugar Alternative – Use a sugar substitute in place of granulated and powdered sugar.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 30 minutes

Storage and Reheating

• Refrigeration: Store leftover raspberry cream pie in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the pie without the raspberry topping for up to 2 months. Thaw overnight in the fridge and add the topping before serving.

Frequently Asked Questions

How do I prevent a soggy crust?

Make sure to bake the crust properly and allow it to cool completely before adding the filling. If using a no-bake crust, chill it for at least 30 minutes before assembling.

Can I use frozen raspberries instead of fresh?

Yes, but thaw them first and drain excess liquid before making the topping to prevent it from becoming too watery.

Can I make this pie ahead of time?

Absolutely! This pie can be made a day in advance and stored in the refrigerator until serving.

What can I use instead of graham crackers for the crust?

You can use crushed digestive biscuits, vanilla wafers, or even a traditional pastry crust.

How do I make the filling lighter?

For a lighter version, substitute Greek yogurt or mascarpone for the cream cheese and use a lower-fat whipped topping instead of heavy cream.

Can I use a store-bought crust?

Yes! A pre-made graham cracker or shortbread crust works well for convenience.

How do I get smooth, clean slices?

Chill the pie thoroughly, and use a sharp knife dipped in hot water, wiping between cuts for neat slices.

Can I add other fruits to this pie?

Yes! Blueberries, blackberries, or strawberries pair beautifully with raspberries.

What should I do if my raspberry topping is too runny?

Cook it a little longer, or add an extra teaspoon of cornstarch mixed with a bit of water to help thicken it.

Can I make this dairy-free?

Yes! Use dairy-free cream cheese, coconut cream instead of heavy cream, and a dairy-free crust alternative.

Conclusion

Raspberry cream pie is a beautifully layered dessert that is as delicious as it is visually stunning. Its creamy filling, tart raspberry topping, and crunchy crust make it a standout treat for any occasion. With endless variations and easy preparation, this pie is sure to become a favorite in your recipe collection. Try it today and indulge in a slice of sweet, creamy perfection!

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