Raspberry Cream Pie

Raspberry Cream Pie has layers of whipped cream cheese filling and a jammy raspberry topping inside of a flaky pastry crust. It’s not too sweet, not too tart, and can be made year round with fresh or frozen raspberries.

Author Amber Brady

Prep Time 45

Cook Time 30

Chill Time 4

Total Time 5 15

Yields slices

Ingredients

Crust:

1 (9-inch) frozen deep dish pie crust

Filling:

8 oz (226 g) cream cheese, room temperature/softened
¾ cup (90 g) powdered sugar
1 pinch salt
1 tsp vanilla extract
1 cup (237 ml) heavy whipping cream, cold

Topping:

1 cup (200 g) granulated sugar
3 Tbsp cornstarch
3 Tbsp water
12 oz (340 g) raspberries, fresh or frozen (about 2 1/2 cups), divided*
1/4 tsp almond extract, optional

Instructions

Preheat oven to 350 degrees Fahrenheit.
CRUST: Thaw frozen pie crust at room temperature for 20-30 minutes. Then dock (prick) the crust all over the bottom and sides with a fork. Place crust onto a sturdy baking sheet. Line parchment paper (or foil) inside the crust and fill it with pie weights. Alternately fill it to the top with dry beans or uncooked rice.
Bake at 350˚F for 20 minutes. Carefully remove the parchment paper and weights and set on a wire rack to cool. Immediately return crust to oven and continue baking at 350˚F for an additional 10 minutes or until golden and baked through. Allow crust to cool completely.
FILLING: In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer, until creamy. Add the powdered sugar, salt, and vanilla. Beat until combined.
In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. (Be careful not to whip too long or it will turn to butter.) Add the whipped cream to the cream cheese mixture. Use the electric hand mixer to beat until combined. Set filling in fridge until ready to assemble the pie.
TOPPING: In a medium saucepan, whisk the sugar and cornstarch together. Add the water and SOME or ALL of the raspberries. (*You may reserve 1 CUP of fresh raspberries for topping the pie, if desired.) Bring to a boil, stirring frequently until very thick. (It will take longer to thicken if using frozen raspberries.) Remove from heat and stir in the almond extract, if desired. Refrigerate until chilled.
ASSEMBLE: Spread the cream cheese filling evenly inside of the cooled pie crust. Dollop the chilled raspberry pie filling on top of the cream cheese layer. Smooth with a spatula. Top with extra raspberries if desired.
Cover the pie lightly with plastic wrap and refrigerate for 4 hours to overnight. (The texture is best when adequately chilled.)

Notes

Recipe altered from Taste of Home
Pie Crust: You can make a Pie Crust with Shortening or an All Butter Pie Crust. If making a homemade pie crust, use these instructions for Blind Baking.
How to Cut: Cut pie with a hot, dry knife. Rinsing the knife in hot water and drying the knife between cuts for crisp slices.
Storage: Store leftovers covered with plastic wrap in the fridge for up to 1 week.
Make it Faster: Make the whipped cream cheese filling last so your pie crust and raspberry topping can cool at the same time.
Make it Ahead of Time: This pie can be made up to 2 days in advance.
For the Raspberries: If you decide to use all of the raspberries in the cooked topping, it may not all fit inside of the pie. Any leftover filling is great to use like jam or to eat with yogurt.

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