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Raspberry Cream Pie
5 from 15 votes

Raspberry Cream Pie

Raspberry Cream Pie has a baked graham cracker crust filled with smooth cream cheese and whipped topping, layered under a sweet thickened raspberry topping. The topping cooks to a jam-like texture and is strained to remove seeds, giving a smooth finish. This pie offers a balance of tart raspberry flavor and creamy sweetness ideal for dessert.

Prep Time
4 hrs
Servings: 8
Calories: 487 kcal
Course: Dessert, Snacks, Cake, Others
Cuisine: American, International, Canadian

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
    Cup of Yum
  1. 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
  1. 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.
  2. (*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
  1. 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.
  2. 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

Serving 1 slice Calories 487kcal (24%) Carbohydrates 80g (27%) Protein 3g (6%) Fat 22g (34%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 487

% 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.