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RASPBERRY CREAM PIE RECIPE
This raspberry cream pie has been a long time in the making. After remaking this recipe several times to get it just right, I am so glad to finally share it with you all because it’s one of my personal favorites.Â
The recipe is simple with simple ingredients but this pie does need lots of refrigeration time for the layers to thicken. Please read through the recipe so you can plan ahead.
But because it’s a make-ahead pie it’s perfect for gatherings and Thanksgiving! I love having this sweet, tart, and creamy pie at my own Thanksgiving dessert table.Â
RASPBERRY CREAM CHEESE PIE WITH FROZEN BERRIES
Graham Cracker or Shortbread Ready-to-Use Crust – You will find these store-bought cracker crusts in the baking aisle. I prefer the shortbread cookie crust but not all stores carry it. Graham Cracker crust works just as well and can be found most anywhere.Â
Cream Cheese – You will only need 1/2 of an 8 oz bar for this recipe. Not the full bar of cream cheese.Â
Powdered Sugar – Used as a sweetener for the no bake cheesecake layer.
Vanilla Extract
Heavy Whipping Cream – Please do not try to substitute this with Cool Whip. You will need 1/2 cup heavy whipping cream that has been beaten in a bowl until stiff peaks form.Â
Granulated Sugar
Cornstarch & Water – This is what thickens the raspberry layer.
Frozen Raspberries – Easy and convenient and they’re ready to use year round. Fresh raspberries always go bad very quickly so I prefer to use frozen raspberries.Â
MY HELPFUL TIPS FOR THIS PIE RECIPE
- Each layer is simple to make but each layer needs refrigeration time in order for it to thicken and set up. Read through the recipe before beginning so you are prepared for the refrigeration times between each layer.Â
- You can switch out the frozen berries for fresh if you prefer.Â
- For best thickness, texture, and taste use the real, full-fat cream cheese.Â
- If wanted, substitute the store-bought crust with your own homemade graham cracker crust. Make sure the crust is for a 9-inch pie and that it is baked and cooled.Â
- Because of the dairy in this recipe I would recommend not freezing this pie.Â
Raspberry Cream Pie
Ingredients
- 1 (6 oz) ready-to-use Graham Cracker or Shortbread Crust
Cheesecake Layer
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Raspberry Layer
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- 1 bag (12 oz) frozen raspberries
- additional whipped cream & fresh raspberries for garnish
Instructions
- In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
- In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
- Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
- Start preparing the raspberry layer.
- Stir the water and cornstarch together with a fork in a small bowl.
- In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
- Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
- After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
- If wanted, serve with additional whipped cream and fresh raspberries.
Video
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
recipe adapted from Taste of Home
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Would this be dense enough to make and cut into bars instead of pie?
I actually think it would yes. It is a dense, cuttable mixture so it should work fine. I think the recipe as is would make enough for a 8×8 or 9×9 baking dish.
Oh My! Yes please! I’d give anything to try this right now. The pie looks totally scrumptious. I believe it tastes like heaven. This is perfect to surprise my husband and kiddos this weekend. They would devour it.
Thank you so much for sharing this fab idea with us and all of your useful tips and notes. I’ve just printed the recipe out. I’m so happy to have stumbled across your awesome blog. I’ll be coming around often.
Best wishes,
Ann
Delicious! And so easy and quick to make!
I love new ideas for cheesecakes!
I tried this recipe with blackberries and strawberries and they were absolutely amazing! Next I will be experimenting with lemon and apple cinnamon. You can make this fantastic pie so many ways with changing the fruit, but keep the recipe exactly how it is, it’s perfect!
Yum! A strawberry and blackberry version sounds so good. I had never thought to change up the fruit so thank you for the comment. So many possibilities now 🙂
If you are in a hurry could you put canned pie filling over the cream layer after it has chilled the 8 hours?
Yes, that should work just fine. If you are using pie filling I would just add it on the cream cheese layer right away. The only reason you need the extra time in between the layers is for the raspberry filling to cool down enough.
The cream cheese filling was super tasty. I admit I made a home made graham cracker crust, since I’m not a fan of store bought ones. I just used freezer strawberry jam on top. It turned out delicious.
Can this be made ahead and then frozen?
I would suggest not freezing this pie. Because of the dairy it will change the texture of the pie and make it more “wet” once it’s thawed.
how many small prepared crusts will this fill if I wanted to make smaller individual pies?
My guess is that it would fill 8 smaller crusts.
Does this recipe have to absolutely refrigerate overnight? I get the 6-8 hours that’s easy. But overnight?
For best results I always refrigerate overnight. It allows time for the pie to thicken up and set. You could totally get away with 8 hours of refrigeration time if that’s what you prefer.
Can you make this with a cooled homemade pie crust ? I fell in love with a raspberry Cream pie at a Amish restaurant and never have been able to make it as delicious….this sounds very promising.
Sorry your comment got buried and I’m just seeing this. I think a cooled, homemade crust would work great!
This sounds delicious so glad real whipped cream is used my body reacts badly to cool whip plus I find that so unappealing! Simple yet decadent!
Oh my, another creamy dessert to try. Sounds delicious. Due to a back injury I need something that doesn’t require prolonged standing. Have just discovered your recipes, will be trying as many as possible. I will try different fruit toppings. Blueberry for sure. Pineapple, Peach, & Strawberry/Rhubarb is my husband’s favorite. Making my new grocery list. Thanks for sharing. **
This pie was delicious and easy to make. I used the shortbread crust and doubled the filling. I took it to the office for a co-worker’s birthday and it was a hit.
Oh so awesome to hear that you liked it and it worked for the birthday celebration!
could I use homemade raspberry jam for the fruit filling? it’s already sweetened and thickened by the pectin. what di you think?
I’ve never tried that before but I think it should work. It could be runnier than the raspberry mix the recipe makes but that shouldn’t affect the pie too much.