Raspberry Cream Pie Recipe

Raspberry Cream Pie is a luscious dessert featuring a buttery graham cracker crust, a creamy, fluffy filling, and a vibrant raspberry topping. This no-bake pie is perfect for summer gatherings, holidays, or whenever you crave a light and refreshing treat.

Why You’ll Love This Recipe

• No baking required—perfect for warm weather
• Creamy, smooth filling with a burst of fresh raspberries
• Easy to make with simple ingredients
• Great for parties, potlucks, and holidays
• Make-ahead friendly and stores well

Ingredients

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

For the Crust:

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

For the Cream Filling:

• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries (optional, for extra berry flavor)

For the Raspberry Topping:

• 2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Optional Garnish:

• Fresh raspberries
• Whipped cream
• Mint leaves

Directions

this recipe

Make the Crust

1. Prepare the Crust:
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Form the Crust:
   • Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use the back of a spoon or a measuring cup to ensure an even layer.
3. Chill the Crust:
   • Refrigerate for at least 30 minutes to set, or freeze for 15 minutes if you’re short on time.

Make the Cream Filling

1. Beat the Cream Cheese:
   • In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Make Whipped Cream:
   • In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Combine the Mixtures:
   • Gently fold the whipped cream into the cream cheese mixture until smooth.
   • Optionally, fold in fresh raspberries for added texture.
4. Fill the Pie:
   • Spread the cream filling evenly over the chilled crust. Refrigerate while preparing the topping.

Make the Raspberry Topping

1. Cook the Berries:
   • In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the berries break down, about 5 minutes.
2. Thicken the Sauce:
   • Stir in the cornstarch slurry and cook until the mixture thickens, about 1-2 minutes. Remove from heat and let cool slightly.
3. Add the Topping:
   • Spread the cooled raspberry topping over the cream filling.
4. Chill the Pie:
   • Refrigerate for at least 2 hours, or until set.

Serve

1. Garnish and Enjoy:
   • Decorate with fresh raspberries, whipped cream, and mint leaves if desired.
   • Slice and serve chilled.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 30 minutes

Variations

• Chocolate Raspberry Cream Pie: Add a layer of melted chocolate or chocolate chips on the crust before adding the cream filling.
• Lemon Raspberry Pie: Mix 1 tablespoon of lemon zest into the cream filling for a citrusy twist.
• Gluten-Free Version: Use gluten-free graham crackers for the crust.
• Raspberry Swirl: Fold raspberry sauce directly into the cream filling to create a swirl effect.
• Frozen Raspberry Pie: Freeze the pie for a refreshing frozen treat. Let it sit at room temperature for a few minutes before slicing.

Storage/Reheating

• Refrigerator: Store in an airtight container or cover with plastic wrap for up to 3 days.
• Freezing: Freeze the pie (without whipped cream topping) for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheating: Not recommended, as this is a chilled dessert.

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them first and drain excess liquid before using.

2. How do I prevent a soggy crust?

Chill the crust thoroughly before adding the filling to help it set properly.

3. Can I make this pie ahead of time?

Yes, you can make this pie 1-2 days in advance. Add whipped cream and fresh berries just before serving.

4. Can I use a pre-made crust?

Yes, a store-bought graham cracker or shortbread crust can be used for convenience.

5. What if my raspberry sauce is too runny?

Cook it a bit longer or add a bit more cornstarch slurry to thicken it.

6. Can I use whipped topping instead of fresh whipped cream?

Yes, swap out homemade whipped cream with an equal amount of whipped topping for convenience.

7. How do I make the pie more firm?

Add an extra tablespoon of powdered sugar to the cream filling to help it set more firmly.

8. Can I substitute the cream cheese?

For a lighter option, use Greek yogurt or mascarpone cheese.

9. How do I slice the pie neatly?

Use a sharp knife and wipe it clean between slices to keep the edges clean.

10. What other fruits can I use for this pie?

Try strawberries, blackberries, or mixed berries for a different flavor.

Conclusion

Raspberry Cream Pie is a delightful no-bake dessert that’s both refreshing and indulgent. With its creamy filling, sweet-tart raspberry topping, and buttery graham cracker crust, this pie is perfect for any occasion. Easy to make and always a crowd-pleaser, this raspberry cream pie will quickly become a favorite go-to dessert!

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