Description
This luscious Raspberry Cream Pie combines a smooth, creamy filling with fresh raspberries in a crisp pre-baked pie crust. With a no-bake method that involves whipping cream cheese and heavy cream to perfection, it’s an ideal dessert for warm days or anytime you crave a refreshing, fruity treat. The optional raspberry jam glaze adds a beautiful shine and extra burst of flavor.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Filling
- 1 package (8 ounces) cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
Topping
- 2 cups fresh raspberries (plus extra for garnish)
- ¼ cup raspberry jam (warmed and strained, optional for glaze)
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy, free of lumps.
- Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream together with granulated sugar until stiff peaks form, indicating it is firm enough to hold shape.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully blended, taking care not to deflate the whipped cream.
- Fill the Pie Crust: Spoon the creamy filling into the cooled pre-baked pie crust and smooth the top evenly with a spatula.
- Arrange Raspberries: Evenly place fresh raspberries on top of the filling, arranging them to cover the surface nicely.
- Optional Glaze: If desired, brush the raspberries gently with warmed and strained raspberry jam to give the pie a glossy, appealing finish.
- Chill the Pie: Refrigerate the pie for at least 3 hours or until the filling is set and firm.
- Serve: Garnish with additional raspberries or whipped cream just before serving for a beautiful presentation.
Notes
- For extra sweetness and a crunchy base, use a graham cracker crust instead of a traditional pie crust.
- Frozen raspberries can be substituted but ensure they are fully thawed and drained to avoid excess moisture in the pie.
