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Raspberry Cream Pie

Raspberry Cream Pie: A Dreamy No-Bake Delight to Savor

Raspberry Cream Pie is a delightful no-bake dessert that combines tart raspberries with a creamy filling, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch frozen deep dish pie crust Marie Callender’s recommended for best results.
For the Filling
  • 8 oz cream cheese Softened and at room temperature.
  • ¾ cup powdered sugar Adjust to taste for sweetness.
  • 1 pinch salt Optional but recommended.
  • 1 tsp vanilla extract Pure vanilla yields the best taste.
  • 1 cup heavy whipping cream Cold, for fluffy texture.
For the Raspberry Topping
  • 1 cup granulated sugar For sweetening the topping.
  • 3 tbsp cornstarch Acts as a thickening agent.
  • 3 tbsp water Needed for cooking.
  • 12 oz raspberries Fresh or frozen, divided.
  • ¼ tsp almond extract Optional, for flavor depth.

Equipment

  • mixing bowl
  • Electric Mixer
  • Saucepan
  • baking sheet
  • spatula
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Thaw the pie crust for about 10 minutes, then dock the bottom with a fork and bake for 20 minutes. Remove weights and parchment and bake for 10 more minutes until golden brown.
  3. Beat cream cheese with an electric mixer until creamy, then add powdered sugar, salt, and vanilla, mixing until fluffy. Whip heavy cream separately to stiff peaks and fold into cream cheese mixture.
  4. Combine granulated sugar and cornstarch in a saucepan, then add water and 2 cups of raspberries. Bring to a boil over medium heat, stirring until thickened. Cool in refrigerator.
  5. Spread the cream filling into the cooled crust, then pour the raspberry topping over it. Refrigerate for at least 4 hours or overnight.
  6. Slice and serve chilled, optionally garnished with whipped cream and fresh raspberries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 80mgFiber: 2gSugar: 26gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Cool the crust completely before adding filling to prevent sogginess. Use fresh raspberries for best flavor. Store leftovers covered in the refrigerator for up to 5 days.

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