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Raspberry Cream Pie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
185 minutes
Indulgent cream cheese filling with tangy raspberry jam topping makes a refreshing no-bake summer pie.
Ingredients:
  • 1 recipe unbaked pie crust
  • 0.25 cup white sugar
  • 1 tablespoon cornstarch
  • 1 (12 ounce) package frozen raspberries
  • 1.5 tablespoons water
  • 1.5 tablespoons lemon juice
  • 1 tablespoon butter
  • 0.5 teaspoon vanilla extract
  • 1.5 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • 0.75 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 0.5 cup sour cream
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Carefully shape pie crust in a 9-inch pie dish, gently pushing the dough into corners and sides to avoid shrinkage. Prick the bottom with a fork, then line with foil or parchment and fill with dried beans or pie weights.
  • Bake in the preheated oven for 20 minutes. Then remove the lining and beans or weights and bake for an additional 15 minutes until the crust is a beautiful golden brown. Allow it to cool completely before serving.
  • In a saucepan, combine sugar and cornstarch, then mix in raspberries, water, and lemon juice. Bring to a boil, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in butter and vanilla extract. Allow to cool before using.
  • Place heavy cream in the bowl of a stand mixer with the whisk attachment. Whip on medium speed until stiff peaks form, then transfer to a separate bowl.
  • In a stand mixer bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth, about 2 minutes. Gently fold in whipped cream and sour cream until fully combined.
  • Smooth the luscious cream filling over the cooled pie crust and generously layer with the chilled raspberry topping. Let the flavors meld in the refrigerator for a minimum of 2 hours, or ideally overnight.

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