This Raspberry Cream Pie is a show stopper! It has a buttery graham cracker crust, a cheesecake center and a delicious raspberry filling on top. This pie will be a hit anytime you serve it!
Try these other delicious pie recipes: Chocolate Chip Cookie Pie, S’mores Pie, Key Lime Slab Pie and Banana Cream Pie Cheesecake
Need a show stopping pie after your Thanksgiving dinner? Well, I’ve got the perfect one for you! RASPBERRY CREAM PIE. This pie was sent from heaven above, my friends!
This Raspberry Cream Pie is incredibly delicious. It starts with a buttery graham cracker crust, then a luscious cream cheese center, and topped with a gorgeous Raspberry filling. So. dang. good! 🙂
Raspberry pie is not just for Summer anymore. I love how this recipe uses frozen raspberries, so you can make this any time through out the year!
SAVE THIS RECIPE FOR LATER BY PINNING IT TO YOUR FAVORITE PINTEREST BOARD!
Raspberry Cream Pie
A gorgeous Raspberry Pie with a cream cheese center and graham cracker crust.
Servings 8
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tablespoons butter melted
RASPBERRY TOPPING
- 1 1/3 cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups water 2 cups if using fresh berries
- 4 Tablespoons corn syrup
- 1 12 ounce bag frozen raspberries, thawed OR 1 pint fresh raspberries
CREAM CHEESE FILLING
- 1 4 ounce package cream cheese, softened
- 1/2 cup powdered sugar
- 1 8 ounce container Cool Whip or frozen whipped topping, thawed
Instructions
FOR CRUST
- Preheat oven to 375° F. Mix together graham cracker crumbs, sugar and melted butter and press into a DEEP-DISH 9-inch pie plate. (Important that it is deep dish) Bake crust for 6 minutes. Remove from oven, set aside.
- FOR RASPBERRY TOPPING: Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup and raspberries. Cook over medium heat until thick. (This can take awhile so be patient.) Stir constantly. Set aside to cool.
- (*NOTE: Do not let this mixture boil. It takes awhile for it to thicken, but once it does it is quick to boil. Watch it closely and stir constantly.)
- CREAM CHEESE FILLING: With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread over cooled graham cracker crust. Then spoon cooled raspberry topping over cream cheese filling. (You may not need to use it all.) Place pie in fridge to chill and set for at least 2 hours. Serve and enjoy!
*I updated this recipe on 9/1/16 by fixing an error on recipe credit and measurements.*
Are you kidding me? How do you eat just one piece???? I would have my whole face shoved in this pie! Your recipes are cray delish!
Ha! Thanks, Dana! It was really hard not to eat this whole pie myself 😀
This looks amazing!
I’m going to make this for Thanksgiving this year, along with a Eggnog cheesecake. Love to cook for my husband and kids.
I agree, cooking and baking for my family and friends is the best!
I’m going to try this with half coarsely chopped frozen cranberries, and half frozen raspberries. Thanks for the inspiration.
A must try, it looks easy enough and looks so good!!!
Ok do you think seedless preservers or jam could be used? I hate seeds!! but it looks wonderful
Tina, I think it’s definitely possible. I’m not a fan of seeds either, but this pie was worth the seeds to me. We just loved it!
Hi. Did you try it with the seedless jam? I’m just curious because I don’t like the seeds either. Thanks.
I made this for Thanksgiving and it was great. My only issue was that the raspberry topping didn’t set up after cooled and was runny. Is it supposed to solidify at all? Not a morsel was left over, so everyone liked it anyway. But I was curious if I did something wrong. It also looks like you had a lot more of the topping than I did with the one recipe.
Robyn.. Hmmm that is odd. Not sure why it wouldn’t have set if you followed the directions. So sorry. Glad it was a hit though 🙂
Having trouble getting mine to thicken as well. I thought maybe my cornstarch might be old. Also, my raspberries turned black. The flavor seems ok, but they are not red1
Hmmm. that is odd your raspberries would turn black. But as far as it thickening, it does take awhile. Around 10 – 15 minutes.
When I made it the color was fine, Just didn’t thicken up. I even added a couple of tablespoons of black cherry jello. It didn’t hurt the flavor any, but still didn’t help to thicken it. I’m making it again for Xmas and will use fresh cornstarch to see if it makes any difference. I’m wondering if we should let the mixture thicken before adding the raspberries?
I’ll post after I make the next one
Add just a little more corn starch and it will thicken. I have found I have enough raspberry for two pies. Just double everything else but keep the Oz of berry’s the same
I made it again and this time brought it just to the boil and it did thicken up this time. Once again it was a hit. Thanks
My pie filling turned out fabulous but there was way too much graham cracker crust
for my family. I’ll cut it down next time. I did add a few extra berries since they are my
favorite. Thanks for the recipe.
Would this work with regular pie crust? I’ve got a ton of raspberries to use and I don’t like graham cracker crust.
I’ve always used a flaky pie crust with this type pie. Also used a homemade
vanilla pudding for the creamy part. Always goes fast.
I wanted to let you know that my 11-year-old daughter and I adapted this recipe for a Girl Scout Cookie Bake-Off and it won First Place! We used Savannah Smiles (lemon) cookies for the crust and used frozen wild raspberries we picked last summer. Thanks for the inspiration!
Holly, funny story: I grew up on a raspberry and Christmas tree farm in central Michigan in the 80s. My mother made a fabulous cream cheese bottom raspberry pie. Unfortunately she was diagnosed very with Alzheimer’s before I was mature enough to realize all that would be lost from my childhoood. She has since passed. Her name, was Holly. Seriously!! So today I was searching for a pie that was close to hers ( my mother never wrote down the recipe).
I think this is it! The photos look like my childhood. I’ll be making it next weekend!
PS: my dad’s name was Carol. They were married a week before Christmas 1959. They didn’t buy the raspberry and Christmas tree farm until the early 70’s. Dad declared it was perfect for them ❤️
Holly, funny story: I grew up on a raspberry and Christmas tree farm in central Michigan in the 80s. My mother made a fabulous cream cheese bottom raspberry pie. Unfortunately she was diagnosed very early with Alzheimer’s before I was mature enough to realize all that would be lost from my childhoood. She has since passed. Her name, was Holly. Seriously!! So today I was searching for a pie that was close to hers ( my mother never wrote down a recipe).
I think this is it! The photos look like my childhood. I’ll be making it next weekend!
Thank you
PS: my dad’s name was Carol. They were married a week before Christmas 1959. They didn’t buy the raspberry and Christmas tree farm until the early 70’s. Dad declared it was perfect for them ❤️
What would you do with extra raspberry filling?
You could save it for later and serve it over ice cream! 🙂
I always make two pies due to the fact I always have extra raspberry topping. I just by two prepared graham craker crusts, two cool whips and cream chesse so doubling everything but the raspberry part, and give one away, always appreciated!
Could you make this in a square or rectangle pan instead? so it’s would not be as thick (kind of like a bar type) and just cut the servings in squares?
Its pretty good. The graham cracker crust needed more butter or fewer graham crackers in my opinion, as mine did not hold up well. The raspBerry Topping retained a starchy taste for me despite cooking it until it nearly bOiled. It also is very sweet, If i make it again i may add lemon juice to the cream cheese layer and maybe no coolwhip in that layer