Raspberry Cream Pie
User Reviews
4.9
36 reviews
Excellent
Raspberry Cream Pie
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This Homemade Raspberry Cream Pie is made with a sweet luscious cream cheese filling and topped with a homemade raspberry sauce all in a homemade crust. This No-Bake Raspberry Cream Cheese Pie will become one of your absolute favorites!
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Ingredients
Graham Cracker Crust:
- 14 graham cracker sheets
- 8 Tablespoons unsalted butter (1 stick, melted)
Cream Cheese Filling:
- 12 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 3/4 cup heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
Raspberry Sauce:
- 1 cup sugar
- 12 ounces fresh raspberries (or frozen)
- 3 Tablespoons cornstarch
- 2 Tablespoons water
Optional Whipped Cream:
- 1 1/2 cups Whipped Cream
- 1/4 cup powdered sugar
- fresh raspberries
Instructions
- In a food processor, pulse the graham crackers and butter together until fine. Press into a 9-inch DEEP dish pie plate to cover the bottom and sides. The bottom of a glass works well to press down the graham cracker crust. Put it in the freezer for 15 minutes.
Cream Cheese Filling:
- There are two options to make this filling. Option A (is best if you use a stand mixer like a Kitchenaid): In a large bowl, whip cream cheese, powdered sugar, and heavy cream for 4-5 minutes, or until the mixture is light and fluffy. Whip it long enough that stiff peaks form. Add vanilla extract. Option B: In a large bowl, whip cream cheese and powdered sugar for 3-4 minutes or until smooth and creamy. In another bowl, whip heavy cream to stiff peaks. Fold in vanilla. Carefully fold in the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream.
- Cover and chill the filling in the refrigerator while you make the raspberry sauce.
Raspberry Sauce:
- In a medium saucepan, whisk together the water and cornstarch. Add in the sugar and raspberries. Bring to a boil over medium heat.
- Once the raspberry sauce has started to boil, cook for about 3 minutes or until the mixture is thickened. I suggest mashing the raspberries with the back of the spoon or whisk.
- Transfer to another bowl, cover, and place in the refrigerator to set up and chill. This needs to be completely chilled before placing on top of the cream cheese layer.
- To assemble the pie, place the cream cheese filling into the pie crust and spread. Top with cooled raspberry filling. Cover and place in the refrigerator to chill for at least 3-4 hours. It will become firmer if you refrigerate the pie overnight. You can expedite this process and place it in the freezer for 1 hour and then place it in the refrigerator to continue to firm up for several hours.
- Optional: If you would like to pipe whipped cream onto the pie, whip the remaining heavy cream and powdered sugar until soft peaks form. Pipe around the edges of the pie and garnish with fresh raspberries.
Notes
- For butter pie crust recipe -- https://www.modernhoney.com/butter-flaky-pie-crust/
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
68mg
(23%)
Sodium
209mg
(9%)
Potassium
203mg
(6%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
900IU
(18%)
Vitamin C
8mg
(9%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 68mg | 23% |
| Sodium | 209mg | 9% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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