For an extra layer of flavor, toast the cooled pie crust with a light brushing of egg wash and a sprinkle of sugar for the last 5 minutes of baking. If fresh raspberries are in season, you can use them in place of frozen. You may need to adjust the sugar depending on their sweetness. Ensure all ingredients, especially the cream cheese and sour cream, are fresh for the best flavor and texture. If you are short on time, use a premade graham cracker crust. Garnish with fresh raspberries and a dusting of powdered sugar before serving for an elegant touch.
Raspberry Cream Pie
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME3 hrs 5 mins
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SERVING8 People
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VIEWS78
A celebration of summer's bounty, this pie evokes memories of sun-drenched afternoons. A buttery, flaky crust cradles a cloud of sweet cream, crowned with a vibrant, tangy raspberry jewel. It's the perfect finale to any warm-weather feast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol102 mg
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Fiber2 g
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Protein5 g
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Saturated Fat21 g
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Sodium236 mg
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Sugar20 g
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). (10 minutes)
02 Step
Recipe View Roll out pie crust and gently place in a 9-inch pie dish, pressing lightly to prevent shrinkage. Prick the bottom with a fork. Line with foil or parchment paper and fill with dried beans or pie weights.
03 Step
Recipe View Bake for 20 minutes. Remove the lining and weights; continue baking until golden brown, about 15 minutes more. Let cool completely.
04 Step
Recipe View In a medium saucepan, whisk together granulated sugar and cornstarch. Stir in raspberries, water, and lemon juice. Bring to a boil over medium heat, stirring constantly. (5 minutes)
05 Step
Recipe View Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool completely.
06 Step
Recipe View Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. (3-5 minutes) Transfer to a separate bowl.
07 Step
Recipe View In the same mixer bowl (no need to wash!), combine cream cheese, powdered sugar, and vanilla extract. Switch to the paddle attachment and beat until smooth and well combined, about 2 minutes.
08 Step
Recipe View Gently fold in the whipped cream and sour cream until evenly incorporated.
09 Step
Recipe View Spread the cream filling evenly into the cooled pie crust.
10 Step
Recipe View Top with the cooled raspberry topping.
11 Step
Recipe View Refrigerate the pie until thoroughly chilled, at least 2 hours, or preferably overnight.
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RECIPE REVIEWS
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Please Rate
Evie Kuhlman
Apr 21, 2025I substituted the raspberries with strawberries, and it turned out amazing! Thank you for the recipe.
Margarita Rippin
Apr 18, 2025I love how the recipe wasn’t overly sweet. The raspberries added a nice tang.
Anya Koss
Dec 23, 2024Easy to follow instructions, and the pie was a showstopper!
Margaret Thompson
Sep 21, 2024The crust was so flaky and delicious. I’ll definitely be making this again!
Kaitlyn Schuppe
Aug 29, 2024This pie was a huge hit at our family gathering! The raspberry topping is the perfect balance to the sweet cream.