🥧🍥 Raspberry Cream Pie
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 teaspoon 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 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup water
Topping
Whole fresh raspberries
Whipped cream (for swirls around the edges)
Instructions
- Make the Graham Cracker Crust
Preheat oven to 350°F.
Mix graham cracker crumbs, sugar, and melted butter until fully combined.
Press firmly into the bottom and sides of a 9-inch pie dish.
Bake for 8–10 minutes. Cool completely.
- Prepare the Raspberry Cream Filling
Beat cream cheese until smooth and creamy.
Add powdered sugar and vanilla; mix until blended.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture.
Fold in crushed raspberries until evenly distributed.
Spread filling evenly into cooled crust.
- Make the Raspberry Glaze
In a saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring constantly, until thick and glossy.
Remove from heat and cool to room temperature.
- Assemble the Pie
Pour cooled raspberry glaze over the cream filling.
Top with whole raspberries, lightly pressing them into the glaze.
- Chill & Decorate
Refrigerate for at least 4 hours or until set.
Pipe whipped cream swirls around the edges before serving.