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Raspberry Cream Pie

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This Raspberry Cream Pie is a refreshing dessert with a flaky crust, a creamy filling, and a tart raspberry topping. Perfect for summer gatherings or a sweet treat anytime.

Ingredients

For the crust

1 recipe unbaked pie crust

For the raspberry topping

¼ cup white sugar

1 tablespoon cornstarch

1 (12-ounce) package frozen raspberries

1 ½ tablespoons water

1 ½ tablespoons lemon juice

1 tablespoon butter

½ teaspoon vanilla extract

For the cream filling

1 ½ cups heavy cream

1 (8-ounce) package cream cheese, softened

¾ cup powdered sugar

1 tablespoon vanilla extract

½ cup sour cream

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Roll out the pie crust and press it into a 9-inch pie dish. Prick the bottom with a fork and line with foil and pie weights. Bake for 20 minutes, remove the weights, and continue baking for another 15 minutes until golden. Let it cool completely.
  2. Make the raspberry topping: In a saucepan, whisk together sugar and cornstarch. Add raspberries, water, and lemon juice. Bring to a boil and cook for about 5 minutes until thickened. Stir in butter and vanilla, then set aside to cool.
  3. Make the cream filling: Whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream and sour cream until combined.
  4. Assemble the pie: Spread the cream filling into the cooled pie crust. Top with the cooled raspberry topping.
  5. Chill: Refrigerate for at least 2 hours, or overnight for best results.
  6. Serve: Slice and enjoy your refreshing raspberry cream pie!

Notes

Add fresh raspberries on top for extra texture and flavor.

Try a graham cracker or chocolate crust for a twist.

For a vegan version, use dairy-free cream cheese and coconut cream.

Feel free to swap the raspberries for other berries like strawberries or blueberries.

Nutrition

Find it online: https://chocolatecoveredamy.com/raspberry-cream-pie/