Description
Raspberry Cream Pie is a luscious dessert featuring a buttery homemade crust, smooth cream cheese filling, and a sweet-tart raspberry topping. Perfect for special occasions or a decadent treat, this pie combines creamy texture with fresh fruity flavor.
Ingredients
Scale
- For the crust:
- 1 1/2 cups flour
- 10 tablespoons butter, cold and cubed
- 1/2 teaspoon salt
- 1/3 cup cold water
- For the cream cheese filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 1/3 cups powdered sugar
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 2 cups heavy cream
- For the raspberry topping:
- 1 cup sugar
- 12 ounces fresh raspberries (or frozen)
- 3 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare crust: In a food processor, combine flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Gradually add cold water until dough comes together. Press into a 9-inch pie pan and chill for 30 minutes.
- Bake crust: Preheat oven to 375°F (190°C). Bake the chilled crust for 20–25 minutes until lightly golden. Let cool completely.
- Make cream cheese filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Add vanilla and fold in whipped heavy cream until light and fluffy. Spread filling evenly into cooled crust.
- Prepare raspberry topping: In a saucepan over medium heat, combine sugar, raspberries, cornstarch, and water. Cook until mixture thickens and raspberries break down, stirring frequently. Let cool slightly.
- Assemble pie: Pour raspberry topping over cream cheese layer and spread evenly. Chill pie in refrigerator for at least 2 hours before serving.
- Serve: Slice and enjoy chilled, optionally garnished with fresh raspberries or whipped cream.
Notes
- Use fresh raspberries for best flavor, but frozen can be used; thaw and drain excess liquid first.
- For a firmer filling, chill cream cheese mixture before spreading.
- Can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg