Raspberry Cream Pie Recipe

Why You’ll Love This Recipe

Raspberry cream pie is the perfect blend of sweet and tart flavors, combined with a creamy filling and a buttery crust. This dessert is ideal for summer gatherings, holiday feasts, or anytime you crave something fresh and indulgent. With its vibrant color and irresistible taste, it’s sure to impress family and friends.

Ingredients

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

• Graham cracker crust or pre-made pie crust
• Fresh raspberries
• Cream cheese
• Heavy whipping cream
• Granulated sugar
• Powdered sugar
• Vanilla extract
• Cornstarch
• Water

Directions

1. Prepare the Crust: If using a homemade graham cracker crust, press the mixture into a pie pan and bake briefly to set. Let it cool before adding the filling.
2. Make the Cream Filling: In a mixing bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Assemble the Pie: Spread the creamy filling evenly over the prepared crust.
4. Prepare the Raspberry Topping: In a small saucepan, combine half of the raspberries with cornstarch, water, and sugar. Cook over medium heat, stirring until the mixture thickens. Remove from heat and let it cool slightly before gently folding in the remaining fresh raspberries.
5. Top and Chill: Spread the raspberry topping over the cream layer. Refrigerate for at least 3-4 hours, or until fully set.
6. Serve and Enjoy: Slice and serve chilled for a refreshing dessert.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Chilling Time: 3-4 hours
• Total Time: About 4 hours 30 minutes

Variations

• Chocolate Twist: Add a layer of melted chocolate or chocolate chips to the crust before adding the cream filling.
• Coconut Flavor: Fold shredded coconut into the cream layer for a tropical touch.
• No-Bake Option: Skip baking the crust and use a pre-made graham cracker crust for a completely no-bake version.
• Gluten-Free: Use a gluten-free crust alternative.

Storage/Reheating

• Refrigeration: Store the pie in the refrigerator, covered, for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
• Reheating: This pie is best enjoyed cold; reheating is not necessary.

FAQs

How do I prevent a soggy crust?

Make sure the crust is fully cooled before adding the filling, and consider brushing it with melted chocolate to create a moisture barrier.

Can I use frozen raspberries?

Yes, but thaw and drain them first to prevent excess moisture from making the pie runny.

What if my filling is too runny?

Ensure the whipped cream is beaten to stiff peaks before folding it into the cream cheese mixture.

Can I make this pie ahead of time?

Yes, it actually tastes better when made a day in advance and allowed to set overnight.

What other fruits can I use?

Strawberries, blueberries, or a mixed berry topping all work beautifully with this recipe.

Can I use Cool Whip instead of heavy cream?

Yes, but homemade whipped cream provides a fresher taste and better texture.

How do I keep the raspberry topping from bleeding into the cream layer?

Let the raspberry topping cool completely before spreading it over the filling.

Can I make this recipe dairy-free?

Use dairy-free cream cheese and coconut whipped cream as substitutes.

What is the best way to slice the pie cleanly?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

Can I use a store-bought crust?

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

Conclusion

Raspberry cream pie is a delightful, creamy, and fruity dessert that is perfect for any occasion. Whether you’re making it for a family gathering or just treating yourself, this pie is sure to be a hit. With simple ingredients and easy steps, you can enjoy a homemade dessert that looks and tastes amazing!

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