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Slice of Raspberry Cream Pie on a white plate with fresh raspberries on top.

Raspberry Cream Pie

Indulge in the ultimate summer dessert with our Raspberry Cream Pie recipe! This easy-to-make pie features a buttery graham cracker crust, a luscious cream cheese filling, and a tangy raspberry sauce, perfect for any occasion. Discover tips for perfecting your pie and creative variations to make it uniquely yours. Visit 'Satisfy Your Cravings' for the full recipe and bring a delightful blend of creamy and tangy flavors to your table. Perfect for family gatherings and special occasions!
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time: 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Servings 8
Calories 400 kcal

Equipment

  • 9-inch Pie Dish: For forming and baking the crust.
  • Mixing Bowls: At least two, one for the crust mixture and one for the filling.
  • Hand Mixer or Stand Mixer: For beating the cream cheese filling and heavy cream.
  • Saucepan: For making the raspberry sauce.
  • Fine-Mesh Sieve: To strain the raspberry sauce and remove seeds.
  • Spatula: For folding ingredients and smoothing the filling.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Whisk: For mixing and combining ingredients smoothly.
  • Knife or Toothpick: For creating the marbled effect with the raspberry sauce.
  • Refrigerator: For chilling the pie to set the filling.

Ingredients
  

For the Crust:

  • 1 1/2 Cups Graham cracker crumbs
  • 1/4 Cup Granulated sugar
  • 1/2 Cup Unsalted butter, melted

For the Filling:

  • 1 Cup Heavy cream
  • 8 Oz Cream cheese, softened
  • 1/2 Cup Granulated sugar
  • 1 Tsp Vanilla extract
  • 1 Tbsp Lemon juice
  • 2 Cups Fresh raspberries

For the Raspberry Sauce:

  • 1 1/2 Cups Fresh raspberries
  • 1/4 Cup Granulated sugar
  • 1 Tbsp Cornstarch
  • 1/4 Cup Water

For Garnish:

  • Whipped cream
  • Fresh raspberries
  • Mint leaves (optional)

Instructions
 

  • Step 1: Prepare the Crust
    Preheat the oven to 350°F (175°C).
    Mix graham cracker crumbs and sugar in a bowl. Add the melted butter and stir until the mixture resembles wet sand.
    Press the mixture into a 9-inch pie dish. Use the back of a spoon to create an even layer along the bottom and sides.
    Bake the crust for 10 minutes. Allow it to cool completely before adding the filling.
  • Step 2: Make the Filling
    In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
    In another bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and lemon juice, beating until well combined.
    Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the cream.
  • Step 3: Prepare the Raspberry Sauce
    In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down (about 5-7 minutes).
    Strain the sauce through a fine-mesh sieve to remove the seeds. Allow it to cool completely.
  • Step 4: Assemble the Pie
    Spread a thin layer of raspberry sauce over the cooled crust.
    Gently spoon the cream cheese filling over the raspberry sauce. Smooth the top with a spatula.
    Pour the remaining raspberry sauce on top of the filling. Use a knife or toothpick to swirl the sauce into the filling for a marbled effect.
    Refrigerate the pie for at least 4 hours, or overnight, to set.
  • Step 5: Garnish and Serve
    Just before serving, top the pie with whipped cream, fresh raspberries, and mint leaves if desired.
    Slice and enjoy!
Keyword CreamyRaspberryPie, DeliciousPieRecipe, EasyPieRecipe, FamilyDesserts, FruitPieRecipes, HomemadePie, NoBakeDesserts, RaspberryCreamPie, SimpleDessertIdeas, SummerDesserts