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Raspberry Cream Pie

  • Total Time: 0 hours
  • Yield: 8 to 10 servings 1x


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.


Units Scale

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup powdered sugar

Raspberry Topping:

  • 1/3 cup granulated sugar, see notes
  • 1 tablespoon cornstarch
  • 10 oz fresh or frozen raspberries
  • 1 1/2 tablespoons water
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Cream Filling:

  • 1 1/2 cups heavy cream
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream


Graham Cracker Crust:

  1. Mix graham cracker crumbs, melted butter and sugar together.
  2. Press into the bottom and up the sides of a well-buttered 10-inch pie plate. Put in the refrigerator while you make the rest of the pie.

Raspberry Topping:

  1. Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. and cook over medium heat,  stirring constantly until mixture comes to a low boil.  Continue cooking and stirring until thickened, about 3 to 5 minutes. Remove from heat.
  2. Stir in butter and vanilla extract. Set aside to cool and then put in refrigerator until ready to use. (See notes)

 Cream Filling:

  1. 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.
  2. Using that same mixing bowl (no need to wash it before) empty), 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.
  3.  Spread cream filling into the graham cracker crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.


  • Depending on how sweet your raspberries are, you might need to add a little more sugar to the raspberry topping. Taste it one it’s all been combined in the pan and if you think it needs to be sweeter, add some more sugar one tablespoon at at time at this point. Keep in mind the cream cheese layer is not overly sweet, so you want to topping to be slightly sweet.
  • The raspberry topping can be made several hours or even a day or two in advance. Just be sure it’s good and cold before you spread it on top of the cream layer.
  • Prep Time: 30 minutes
  • Cook Time: 3+ hours chill time