Raspberry Cream Pie
Introduction
This Raspberry Cream Pie is a dreamy, refreshing dessert that balances a buttery graham cracker crust, a light and creamy filling, and a glossy raspberry glaze. Topped with fresh berries and whipped cream swirls, it’s a show‑stopping treat perfect for spring gatherings, holidays, or any time you want a burst of fruity indulgence.
Ingredients
Graham Cracker Crust
1½ cups graham cracker crumbs
⅓ cup sugar
½ cup melted butter
Raspberry Cream Filling
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1½ cups heavy whipping cream
1½ cups fresh raspberries (gently crushed)
Raspberry Glaze
1½ cups fresh or frozen raspberries
⅓ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
¼ cup water
Topping
Whole fresh raspberries
Whipped cream (for swirls around the edges)
Instructions
Make the Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9‑inch pie dish. Bake 8–10 minutes, then cool completely.
Prepare Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip cream to stiff peaks. Fold whipped cream into cream cheese mixture, then fold in crushed raspberries. Spread evenly into cooled crust.
Make Glaze
In a saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring until thick and glossy. Cool to room temperature.
Assemble Pie
Pour cooled glaze over cream filling. Top with whole raspberries, pressing lightly into glaze.
Chill & Decorate
Refrigerate at least 4 hours until set. Pipe whipped cream swirls around edges before serving.
Time & Yield
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: ~4 hours 35 minutes
Yield: 8 servings
Tips & Tricks
Smooth filling: Drain raspberries well before folding into cream to avoid excess liquid.
Extra tang: Add a splash of raspberry liqueur to the glaze.
Make ahead: Prepare the pie a day in advance; decorate with whipped cream just before serving.
Variations
Mixed Berry Cream Pie: Use a blend of raspberries, blueberries, and blackberries.
Chocolate Raspberry Pie: Add a layer of melted chocolate over the crust before filling.
No‑Bake Option: Skip baking the crust and chill it instead for a quicker version.
Serving Suggestions
Serve chilled with coffee or tea.
Garnish with mint leaves for a fresh finish.
Pair with a scoop of vanilla ice cream for extra indulgence.
FAQs
Q: Can I use frozen raspberries for the filling?
A: Fresh raspberries are best for the filling, but frozen can be used for the glaze.
Q: How long does it keep?
A: Store covered in the fridge for up to 3 days.
Q: Can I freeze the pie?
A: Freezing is not recommended as the cream filling may lose texture.
Conclusion
This Raspberry Cream Pie is creamy, fruity, and irresistibly elegant. With its vibrant glaze and fresh berry topping, it’s a dessert that looks as good as it tastes — perfect for impressing guests or treating yourself.