Raspberry Cream Pie will stop everyone in their tracks to have a slice of this dessert. A graham cracker crust topped with layers of cheesecake and raspberry filling!
This dessert is one to be marveled at. A slice of this on a plate is to behold a work of art. It looks so good you may not want to eat it! Oh, who am I kidding, you will devour a piece of this once it touches your lips. Raspberry Cream Pie is a show stopping dessert that will impress anyone you choose to serve it to. Make this for special occasions such as an anniversary, Thanksgiving or Valentine’s Day! Everyone is sure to fall in love with it.
WHAT IS RASPBERRY CREAM PIE?
This tart and creamy dessert starts with a homemade graham cracker crust. On top of the crust sits a thin and even layer of cream cheese filling. It gives each bite the perfect balance from the tart raspberry flavor. Next there is a generous portion of a raspberry topping. It’s not quite a jam, nor a marmalade, or filling. It’s uniquely its own, and totally tasteful. Small floret piping of whipped cream around the top is the perfect esthetic for this desirable dessert.
INGREDIENTS FOR RASPBERRY CREAM PIE
CRUST
- 1 1/2 cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 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 bag (12-ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
- 1 Tablespoon fresh lemon juice
CREAM CHEESE FILLING
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 4 ounces (1/2 a container) Cool Whip or frozen whipped topping, thawed
HOW DO I MAKE RASPBERRY CREAM PIE?
Preheat the oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a deep dish 9-inch pie plate. (*Important that it is a deep dish). Bake the crust for 8 to 10 minutes. Remove from the oven, set aside.
For the 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, raspberries and lemon juice. Cook over medium heat until thick. Stir constantly. (This may take up to 20 minutes or so to thicken.) Once thickened, strain the seeds with a fine mesh strainer. Then set aside the filling to cool.
For the cream cheese filling use an electric hand-mixer and beat together cream cheese, powdered sugar, and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust. Then spoon the cooled raspberry topping over cream cheese filling. Place pie in the fridge to chill and set for at least 3 hours. Serve and enjoy!
HOW MANY SERVINGS DOES THIS RECIPE MAKE?
Each pie makes 8 servings. Cut the pie into even slices by cutting directly from one end to the other evenly. This will be an easier way to get all similar sized slices. When you start by cutting in the middle and working your way to the edge each piece can get a little wonky. This dessert deserves to be cut and presented in the finest fashion.
HOW LONG DOES RASPBERRY CREAM PIE KEEP?
If you have some slices left in the baking dish keep them in there. This will eliminate the need to dirty another dish or Tupperware. Cover with saran wrap and place in the fridge. The pie should stay good for up to 3 days.
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PIES!
Caramel Cream Pie – Any caramel lover’s fantasy will come true with this rich and indulgent pie.
Chocolate Chip Cookie Pie – The classic cookie is turned into an entire pie baked and best served with a cool scoop of vanilla ice cream on top.
Shredded Apple Pie – This tasty homemade apple pie is a new twist on an American classic.
Maple Pie – A thin and crispy crust is filled with a rich maple filling that is unique and will blow your taste buds away!
Raspberry Cream Pie
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 6 Tablespoons salted butter melted
RASPBERRY TOPPING
- 1 ⅓ cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 ½ cups water (use 2 cups water if using fresh berries)
- 4 Tablespoons corn syrup
- 1 bag (12 ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
- 1 Tablespoon fresh lemon juice
CREAM CHEESE FILLING
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 4 ounces (1/2 a container) Cool Whip or frozen whipped topping, thawed
Instructions
FOR CRUST
- Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.
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, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.
- (*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 evenly over the cooled graham cracker crust.
- Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!
Nutrition
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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 🙂
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
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?
ItIt looks like Christmas on a plate!
❤️☺️
Looks delicious! Can I use whipped cream instead of cool whip? My family really dislikes the taste of cool whip
Yes you can use fresh sweetened whipped cream to replace the cool whip 🙂
I made this last week for our church picnic. After the first piece went out it only took a minute or two for it to all be gone. They raved how good it was! Everyone wants the recipe. They loved it! Thank you