Description
This Raspberry Cream Pie features a homemade graham cracker crust, a smooth and creamy cream cheese filling, and a luscious raspberry topping made from fresh or frozen berries. Baked crust and stovetop cooked raspberry glaze combine with a chilled creamy center to create a refreshing dessert perfect for any occasion.
Ingredients
Scale
For the Homemade Pie Crust
- 1 ½ cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 6 Tablespoons salted butter (melted)
For the Raspberry Topping
- 1 â…“ cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 ½ cups water (use 2 cups water if using fresh berries)
- 4 Tablespoons corn syrup
- 1 bag (12 ounces) frozen raspberries, thawed (OR 1 pint fresh raspberries)
- 1 Tablespoon fresh lemon juice
For the Cream Cheese Filling
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 4 ounces (1/2 a container) Cool Whip or frozen whipped topping (thawed)
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, granulated sugar, all-purpose flour, and melted salted butter. Mix well until the crumbs are moistened. Press the mixture evenly into the bottom and up the sides of a deep-dish 9-inch pie plate. The deep dish is important to hold the filling properly.
- Bake the Crust: Place the crust in the preheated oven and bake for 8 to 10 minutes until set and slightly golden. Remove from the oven and set aside to cool completely.
- Make the Raspberry Topping Mixture: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until combined. Add ½ cup water and whisk until smooth. Add the remaining water, corn syrup, thawed raspberries (or fresh), and fresh lemon juice. Cook over medium heat, stirring constantly.
- Cook Raspberry Topping: Continue stirring constantly until the mixture thickens. This process can take a while – be patient and watch closely. Do not let the mixture boil prematurely, as it thickens slowly but then reaches a quick boil. Once thickened, remove from heat and pass the mixture through a fine mesh strainer to remove raspberry seeds. Let the topping cool completely.
- Prepare the Cream Cheese Filling: Using an electric hand mixer, beat together softened cream cheese, powdered sugar, and thawed Cool Whip until smooth and fully combined, creating a light and fluffy filling.
- Assemble the Pie: Spread the cream cheese filling evenly over the cooled graham cracker crust. Then, spoon the cooled raspberry topping evenly over the cream cheese layer, smoothing it out.
- Chill the Pie: Refrigerate the assembled pie for at least 3 hours to allow it to set and chill thoroughly.
- Serve: Once chilled and set, slice and serve the pie. Enjoy this cool, creamy, and fruity dessert!
Notes
- Use a deep-dish 9-inch pie plate to ensure the pie layers hold well.
- Do not let the raspberry topping mixture boil prematurely as it can burn; stir constantly and be patient while it thickens.
- If using fresh raspberries, increase the water to 2 cups for proper consistency.
- The raspberry topping is strained to remove seeds for a smooth texture.
- Allow sufficient chilling time for best texture and flavor.
