Raspberry Cream Pie Recipe
This Raspberry Cream Pie combines a crunchy graham cracker crust with a smooth cream cheese filling and a luscious raspberry topping. The pie is chilled to perfection, making it a refreshing and delightful dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 6 Tbsp. unsalted butter, melted
Raspberry Topping
- 12 oz. frozen or fresh raspberries
- 1 cup granulated sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. cold water
Cream Cheese Filling
- 8 oz. cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 2 cups cool whip, thawed (can substitute with 1 cup heavy whipping cream, beaten until soft peaks form)
Topping
- Additional whipped cream and fresh raspberries for garnish (optional)
Instructions
- Prepare Graham Cracker Crust: In a medium bowl, combine melted unsalted butter and graham cracker crumbs until completely mixed. Press the crumb mixture firmly into the bottom and sides of a 9-inch pie plate. Place the crust in the refrigerator to chill while you prepare the filling.
- Make Raspberry Topping: In a medium saucepan over medium heat, whisk together raspberries and granulated sugar, stirring frequently. Cook until raspberries start to break down and the mixture comes to a boil. In a small cup, whisk cornstarch and cold water until smooth, then slowly add the slurry to the raspberry mixture. Stir continually until the topping thickens. Remove from heat and allow it to cool completely.
- Prepare Cream Cheese Filling: In a medium mixing bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar, lemon juice, and vanilla extract; mix until well combined. Gently fold in the thawed Cool Whip (or whipped heavy cream) until just incorporated, creating a light and fluffy filling.
- Assemble the Pie: Remove the chilled crust from the fridge. Evenly spread the cream cheese filling into the crust. Pour the cooled raspberry topping over the cream cheese layer and spread carefully to the edges.
- Chill: Cover the pie and refrigerate for 3-4 hours to allow the flavors to meld and the filling to set properly.
- Serve: When ready to serve, remove the pie from the refrigerator. Garnish with additional whipped cream and fresh raspberries if desired. Slice and enjoy this creamy, fruity dessert!
Notes
- For best results, use fresh raspberries. If using frozen, thaw completely before cooking.
- The crust can be made ahead and chilled overnight.
- You can substitute heavy cream for Cool Whip by whipping it to soft peaks.
- If you prefer a sweeter raspberry layer, adjust sugar to taste.
- Keep the pie refrigerated and consume within 2-3 days for optimal freshness.
Keywords: raspberry cream pie, graham cracker crust, no-bake pie, creamy dessert, fruit topping
Find it online: https://foodiecara.com/raspberry-cream-pie-recipe/