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Raspberry Cream Pie Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake (except crust)
  • Cuisine: American
  • Diet: Vegetarian

Description

A deliciously creamy and fruity pie with a buttery crust and a luscious raspberry filling. This dessert is perfect for summer gatherings or anytime you crave something sweet and refreshing!


Ingredients

Units Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups fresh raspberries

For the topping:

  • 1/2 cup raspberry preserves or jam
  • 1/2 cup fresh raspberries (for garnish)
  • Whipped cream (optional)

Instructions

  • Prepare the crust:

    • Preheat the oven to 350°F (175°C).
    • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
    • Press the mixture into a 9-inch pie pan.
    • Bake for 8-10 minutes, then let it cool completely.
  • Make the filling:

    • In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture.
    • Fold in the fresh raspberries carefully.
  • Assemble the pie:

    • Spread the cream filling evenly over the cooled crust.
    • Warm the raspberry preserves slightly and drizzle over the top. Swirl with a spoon for a marbled effect.
    • Garnish with fresh raspberries and whipped cream if desired.
  • Chill & serve:

    • Refrigerate for at least 4 hours, or until set.
    • Slice and enjoy!

Notes

  • You can use a store-bought crust to save time.
  • Try using mixed berries for a fun twist!
  • For a firmer filling, add 1 tsp gelatin dissolved in 2 tbsp warm water.