Description
This refreshing Raspberry Cream Pie combines a crisp homemade graham cracker crust with a luscious cream cheese filling and a vibrant homemade raspberry topping. The pie is chilled to perfection, making it an ideal dessert for warm days or special gatherings.
Ingredients
Scale
Pie Crust
- 1 ½ cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 6 Tablespoons salted butter, melted
Raspberry Topping
- 1 â…“ cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 ½ cups water (use 2 cups 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
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 4 ounces (1/2 container) Cool Whip or frozen whipped topping, thawed
Instructions
- Prepare the Homemade Pie Crust: Preheat your oven to 350° F. In a mixing bowl, combine graham cracker crumbs, granulated sugar, all-purpose flour, and melted butter. Mix until the ingredients are evenly incorporated. Press the mixture firmly and evenly into the bottom and up the sides of a deep-dish 9-inch pie plate, ensuring full coverage. Bake the crust in the preheated oven for 8 to 10 minutes until set. Remove from the oven and let it cool.
- Make the Raspberry Topping: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until smooth. Add 1/2 cup of water and whisk to combine fully. Then add the remaining water, corn syrup, thawed raspberries (or fresh if using), and lemon juice. Cook the mixture over medium heat, stirring constantly to prevent burning, until it thickens. Be patient, as thickening can take some time; avoid boiling as it thickens quickly once boiling starts. After thickened, strain the mixture through a fine mesh strainer to remove seeds. Allow to cool slightly.
- Prepare the Cream Cheese Filling: Using an electric hand mixer, beat the softened cream cheese, powdered sugar, and thawed Cool Whip until the mixture is smooth and well combined. Spread this cream cheese filling evenly over the cooled graham cracker crust.
- Assemble the Pie: Spoon the cooled raspberry topping evenly over the cream cheese layer. Place the assembled pie in the refrigerator and chill for at least 3 hours to allow the filling to set properly.
- Serve: Once chilled and set, slice the pie and serve chilled. Enjoy the creamy, tangy, and sweet flavors in every bite!
Notes
- Use a deep-dish 9-inch pie plate for proper crust depth and filling volume.
- When cooking the raspberry topping, be patient and stir constantly to avoid burning and seeding issues.
- If using fresh raspberries, increase water to 2 cups as suggested for better consistency.
- Do not allow the raspberry mixture to boil before thickening to avoid curdling or separation.
- Chilling the pie for at least 3 hours is crucial for proper setting and flavor melding.
