This Raspberry Cream Pie is absolutely delicious! It starts with a graham cracker crust that is filled with a smooth cream cheese filling and then topped with a sweet raspberry topping. It’s the perfect for Thanksgiving or any of your holiday gatherings.
I really don’t even know where to start about this raspberry cream pie, other than to say it’s absolutely amazing! If you’ve been looking for a new pie to add to your Thanksgiving day menu, then this pie is the one!
It’s incredibly simple to make, and uses simple ingredients. A graham cracker crust filled with a light, creamy, delicious cream cheese layer and then topped with a slightly sweet raspberry topping. It’s out of this world and will completely WOW anyone lucky enough to enjoy a piece.
To say that my boys and daughter-in-laws loved this pie, is a huge understatement! My son Braydon took this to his friend’s Cameron’s house and his mom Tammy (who I just love) told Braydon she isn’t a pie person and would always take a brownie or a cookie any day over pie. Guess what? THIS pie totally won her heart and she said she’d take a piece of this pie over a cookie or brownie.
HOW TO MAKE THIS AMAZING RASPBERRY CREAM PIE:
PREPARE THE CRUST: Using a food processor or a blender to pulse your graham crackers until they are fine crumbs. In a medium size bowl mix together melted butter, sugar and graham cracker crumbs until fully combined. Press firmly into a well buttered 10-inch pie plate. I like using the bottom of a measuring cup to pack it into the bottom and up the sides. Place in the fridge while making the filling.
MAKE THE RASPBERRY LAYER: In a medium saucepan, whisk sugar and cornstarch together. Add the raspberries, water, and lemon juice and cook over medium heat, stirring frequently. Bring to a low boil, and continue stirring and cooking until mixture thickens up (about 3 to 5 minutes).Remove from heat and stir in the butter and vanilla extract. Set aside to cool and then put in refrigerator until ready to use.
MAKE THE CREAM CHEESE LAYER: In the bowl of a stand mixer, fitted with the whisk attachment, add heavy cream and beat on medium speed until stiff peaks form and transfer whipped cream to another bowl. Using that same mixing bowl (no need to wash it before), combine the softened cream cheese, powdered sugar, and vanilla extract and using the paddle attachment beat on medium high speed until well combined, scraping sides as needed. Fold in the whipped cream and sour cream until evenly incorporated.
ASSEMBLE THE PIE: Spread cream filling into the graham cracker crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled at least 3 to 4 hours or up to overnight.
This pie is seriously phenomenal. It’s one of those show-stopping desserts that everyone will love! The cream cheese layer is light and not overly sweet.
Like I mentioned, this pie is simple to make, but plan ahead because the raspberry layer needs to time completely chill before you add it on top of the cream cheese layer.
Can I use fresh or frozen raspberries?
Fresh or frozen raspberries both work well in this recipe. The original recipe actually called for frozen, but I have actually only used fresh every time I’ve made this pie and using the fresh raspberries works perfectly.
Does this pie need to be refrigerated?
Yes, because of the cream cheese and whipping cream in this pie it absolutely has to be refrigerated. If you’re running out of time and need it to chill faster, you can put it in the freezer for 30 to 45 minutes to speed up the chilling process.
Can this pie be made in advance?
Yes, but keep a few things in mind. The crust on this pie will eventually start to get a little soft so if you don’t mind that, then you can make this pie 3 to 4 days in advance. Only 1 or 2 days in advance and the crust will still be fine. One thing you could do is make each layer ahead of time and keep them each covered in the fridge. When you’re ready to serve the pie, assemble the pie that day. Just give the cream cheese layer a few soft folds with a rubber spatula before spreading it into the graham cracker crust, and give the raspberry layer a few gentle stirs before spreading it on the cream cheese layer.
Can I freeze this pie?
I don’t recommend freezing this raspberry cream pie because of the dairy in the cream cheese layer. It’s best to just keep it in the refrigerator.
Can I use a regular pie crust instead of a graham cracker crust?
Absolutely! The original recipe actually called for a regular pie crust, but I thought a graham cracker crust would be even better. If you want to use a regular pie crust, you can make your own or use a store bought crust. Roll the pie crust out and gently lay it inside a 10-inch pie dish. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights. Bake for 20 minutes (whatever temperature your pie crust recipe calls for). Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
A FEW TIPS FOR MAKING THIS PIE:
- You can use a store bought graham cracker crust, but I definitely recommend making your own. They are simple to make and are worlds better than store bought.
- In order to get the best texture and thickness of the cream cheese layer, I highly recommend using full fat cream cheese for this recipe.
- Make sure to use softened cream cheese, it will make all the difference in the world here.
I can’t wait for you to give this one a try!Print
Recipe Source: Adapted slightly from Allrecipes