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Raspberry Cream Pie

A delightful dessert featuring layers of creamy filling and tart raspberries, perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch frozen deep-dish pie crust Thawed at room temperature
For the filling
  • 8 oz cream cheese, softened Provides a smooth texture
  • 3/4 cup powdered sugar Adds sweetness
  • 1 pinch salt Enhances flavors
  • 1 tsp vanilla extract Introduces aromatic note
  • 1 cup cold heavy whipping cream Whipped to stiff peaks
For the topping
  • 3 Tbsp cornstarch Thickens the raspberry mixture
  • 3 Tbsp water
  • 12 oz fresh or frozen raspberries About 2 ½ cups, reserve 1 cup for topping if desired
  • 1/4 tsp almond extract Optional for additional flavor

Method
 

Preheat and Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. Thaw the frozen pie crust at room temperature for 20-30 minutes.
  3. Dock (prick) the crust all over its bottom and sides with a fork.
  4. Place the crust on a baking sheet, line it with parchment paper or foil, and fill it with pie weights or beans.
  5. Bake the crust at 350°F for 20 minutes, remove weights and paper, then bake for another 10 minutes until golden.
  6. Allow the crust to cool completely on a wire rack.
Create the Cream Cheese Filling
  1. In a mixing bowl, beat the cream cheese with an electric mixer until creamy.
  2. Add the powdered sugar, salt, and vanilla extract. Beat until smooth.
  3. In a stand mixer, whip the cold heavy cream until it forms stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  5. Refrigerate the filling until ready to assemble the pie.
Prepare the Topping
  1. In a saucepan, whisk together the sugar and cornstarch.
  2. Add the water and some of the raspberries. Reserve 1 cup for topping if desired.
  3. Bring to a boil, stirring frequently until thickened.
  4. Remove from heat and stir in optional almond extract. Cool and refrigerate.
Assemble the Pie
  1. Spread the cream cheese filling evenly in the baked pie crust.
  2. Dollop the chilled raspberry topping on top and smooth it out.
  3. Garnish with reserved raspberries, if using. Cover and refrigerate for at least 4 hours or overnight.

Notes

Consider adding lemon zest to the filling for extra flavor. Adjust sugar in topping to taste. For variations, experiment with different berries.