Description
This Raspberry Cream Pie is a dreamy dessert with a buttery graham cracker crust, creamy filling, and a vibrant raspberry topping. It’s the perfect blend of sweet, tart, and smooth.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh raspberries (plus more for garnish)
- 1/4 cup sugar (for raspberry topping)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and bake for 8–10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Spread evenly into cooled crust.
- In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat until thickened and bubbly, about 5 minutes. Let cool slightly.
- Spoon raspberry topping over cream filling. Refrigerate pie for at least 2 hours before serving.
- Garnish with extra raspberries if desired.
Notes
- Use frozen raspberries if fresh aren’t available; just cook a bit longer.
- Make the crust a day ahead for easier assembly.
- Top with whipped cream or white chocolate shavings for an elegant touch.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg