Raspberry Cream Pie is a delightful dessert that combines the tartness of fresh raspberries with the smoothness of a creamy filling. The crust, typically made from graham crackers or a buttery pastry, provides a crunchy contrast to the soft, velvety filling. Topped with a vibrant raspberry sauce or fresh raspberries, this pie offers a perfect balance of sweetness and tang. It’s an ideal treat for summer gatherings, family dinners, or when you want something light yet indulgent. The best part? It’s a simple recipe that looks stunning on the table.
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup sugar
- ½ cup unsalted butter, melted
Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Topping:
- Fresh raspberries for garnish
Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust.
- Bake for 8-10 minutes or until golden brown. Set aside to cool.
- Make the Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream filling evenly into the cooled crust.
- Prepare the Raspberry Sauce:
- In a saucepan, combine raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy (about 5-7 minutes).
- In a small bowl, whisk together the cornstarch and lemon juice, then stir it into the raspberry mixture.
- Continue cooking until the sauce thickens, then remove from heat and let it cool.
- Assemble the Pie:
- Pour the cooled raspberry sauce over the cream filling.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, garnish with fresh raspberries.
Enjoy your refreshing Raspberry Cream Pie!
