Raspberry Cream Pie
This Raspberry Cream Pie has a no-bake cheesecake filling topped with fresh raspberry sauce all in a buttery, flaky pie crust.
Servings: 8
Ingredients
All-Butter Pie Crust:
- 1 1/2 cups Flour
- 10 Tablespoons Butter
- 1/2 teaspoon Salt
- 1/3 cup Cold Water
Cream Cheese Filling:
- (2) 8-ounce pkgs. Cream Cheese (softened)
- 1 1/3 cups Powdered Sugar
- 1 1/2 teaspoons Vanilla Bean Paste or Vanilla Extract
- 2 cups Heavy Cream
Raspberry Topping:
- 1 cup Sugar
- 12 ounces Fresh Raspberries (may use frozen)
- 3 Tablespoons Cornstarch
- 2 Tablespoons Water
Instructions
- Make the pie crust. In a food processor or mixing bowl, add flour, butter, and salt. Start to pulse in food processor until coarse crumbs appear. Slowly add the ice cold water and pulse. If making in a bowl, cut the butter into the flour mixture with a fork or pastry cutter until coarse crumbs form. Add the water and mix until the mixture forms a ball. If needed, keep pressing the mixture together until it is a smooth ball.
- Lightly flour your work surface and rolling pin. Place the pie dough disk in the center and begin rolling from the center outward, turning the dough a quarter turn every few rolls to keep it even. Roll into a circle about 12 inches in diameter and ⅛-inch thick. To transfer, gently roll the crust onto the rolling pin, lift it, and unroll over a 9-inch pie pan. Gently press the dough into the bottom and sides of the pan. Trim any overhang to about 1 inch beyond the pan’s edge. Tuck the overhang under itself to create a thicker border, then crimp the edges using your fingers or a fork.
- Blind Bake Pie Crust. Place the crust in the freezer for 30 minutes (this helps prevent shrinking). Preheat your oven to 375°F. Line the crust with parchment paper or aluminum foil, making sure it goes up the sides. Fill with pie weights, dried beans, or uncooked rice. Bake for 15–17 minutes, until the edges are just starting to turn golden. Carefully remove the parchment/weights. Return to the oven and bake for another 6–10 minutes, until the bottom is golden and fully set. Set aside to cool.
- In a large mixing bowl, whip heavy cream until stiff peaks form. Set aside. In another mixing bowl, whip cream cheese, sugar, and vanilla for 4-5 minutes, or until the mixture is light and fluffy. Scrape the sides of the bowl halfway through to ensure the cream cheese is completely smooth. Fold in the whipped cream. Let the cheesecake filling chill in the refrigerator while you make the raspberry sauce.
- Make the raspberry sauce by cooking the raspberries, sugar, cornstarch, and water together until the raspberries are broken down and the sauce is thickened. Place in the refrigerator to chill and set up.
- To assemble the pie, spread the cream cheese filling over the pie crust. Pour the chilled raspberry topping over the top of the cream cheese.
- Chill for 4 hours or overnight. You can expedite this by placing in the freezer for 1-2 hours before slicing. Optional: top with piped fresh whipped cream and raspberries.
Notes
For extra raspberry topping, you may 1 1/2 times the recipe:
18 ounces raspberries
1 1/2 cups sugar
4 1/2 Tablespoons cornstarch
3 Tablespoons water STORAGE: Refrigerator: Store covered in the fridge for up to 2 days. Freezer: Not recommended, as the whipped cream filling and berries may lose their texture once thawed. Serving Tip: This pie is best served cold, straight from the refrigerator.
1 1/2 cups sugar
4 1/2 Tablespoons cornstarch
3 Tablespoons water STORAGE: Refrigerator: Store covered in the fridge for up to 2 days. Freezer: Not recommended, as the whipped cream filling and berries may lose their texture once thawed. Serving Tip: This pie is best served cold, straight from the refrigerator.
