Description
A delicious raspberry cream pie with a smooth and fluffy cream cheese filling, topped with a sweet raspberry sauce.
Ingredients
Scale
- 1 (6 oz) ready-to-use graham cracker or shortbread crust
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- 1 bag (12 oz) frozen raspberries
- Whipped cream and fresh raspberries for garnish
Instructions
- Prepare the Cream Cheese Base: Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Whip the Cream: Whip heavy cream until stiff peaks form.
- Combine the Filling: Beat whipped cream into cream cheese mixture until fluffy.
- Fill the Crust: Spread filling evenly into the crust and smooth the top.
- Chill the Cream Layer: Cover and refrigerate for 6–8 hours.
- Make the Raspberry Slurry: Stir water and cornstarch together until smooth.
- Cook the Raspberry Topping: Boil raspberries and sugar, then add slurry and boil for 2 minutes.
- Cool the Topping: Cool at room temperature, then refrigerate until cold.
- Assemble the Pie: Spread chilled raspberry topping over cream layer.
- Final Chill: Refrigerate overnight before serving.
Notes
- This pie is best served chilled.
- Garnish with additional fresh raspberries for a lovely presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg