Raspberry Cream Pie
User Reviews
5
Raspberry Cream Pie
Description
This recipe starts with a graham cracker crust baked in a deep-dish 9-inch pie plate until lightly set. The crust combines graham cracker crumbs, sugar, flour, and butter for a buttery base that holds the filling well. The raspberry topping cooks raspberries with sugar, cornstarch, salt, water, corn syrup, and lemon juice until thick, then is strained to remove seeds, ensuring a smooth topping.
The filling is a mix of softened cream cheese, powdered sugar, and whipped topping beaten until smooth and spread over the cooled crust. The prepared raspberry topping is spooned over the cream layer and chilled to set. The contrast between the creamy filling and the bright raspberry topping creates a refreshing balance of flavors and textures.
This pie is suitable for dessert and showcases the freshness of raspberries enhanced with lemon juice and a thick, glossy texture in the topping.
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 6 Tablespoons butter melted, salted
RASPBERRY TOPPING
- 1 ⅓ cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 ½ cups water (use 2 cups water if using fresh berries)
- 4 Tablespoons corn syrup
- 1 bag (12 ounces) raspberries OR 1 pint fresh raspberries, frozen, thawed
- 1 Tablespoon lemon juice fresh
CREAM CHEESE FILLING
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 4 ounces (1/2 a container) whipped topping thawed, Cool Whip or frozen
Instructions
FOR CRUST
- Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.
RASPBERRY TOPPING
- Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.
- (*NOTE: Do not let this mixture boil. It takes awhile for it to thicken, but once it does it is quick to boil. Watch it closely and stir constantly.)
CREAM CHEESE FILLING
- With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust.
- Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 487kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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