Raspberry Cream Pie Recipe is super simple, oh-so-delicious and inspired by a treat we serve where I work. In this post I show you how to make it in 9 easy steps! The tart raspberry filling is balanced by the sweet cream cheese filling and they taste like heaven in a bite!
You just simply make the pie filling and cool it, make the cream filling and pastry (unless you cheat like me, see below!) and then assemble!
Heavenly Raspberry Cream Pie Recipe
Table of Contents
In honor of Pi(e Day which was yesterday, I rushed to the store after work to pick up some ingredients. Then I set to work!
Now I did cheat and buy some mini pie shells instead of making the pastry but that counts right? They are mini pies? It’s like a bit of heaven and way easier then cutting this pie into slices. Because trust me, someone is going to complain that your slice is bigger. But with minis, they are all the same size!
Tips for making Raspberry Cream Cheese Pie Recipe
- Make sure the cream cheese has no lumps and is nice and smooth before adding the icing sugar.
- Make sure to constantly stir the raspberry filling as it is cooking as it burns very easily!
- Chill the pie/tarts before serving. If you are making tarts, the time for chilling will obviously be less but if it is a whole pie, I recommend at least 1-2 hours to make sure everything is set.
- The raspberry pie filling should be cold before assembling the pie.
How long does it take to make Raspberry Cream Pie Recipe?
It takes about 2-3 hours to complete this pie. Let’s break it down:
If you use store bought crust, it takes about 15 minutes to bake it. If you make the pastry from scratch, you will have to account that time in.
The fillings take about 15 minutes each and the cooling time for the raspberry filling is at least 30 minutes (in the fridge).
And you have to let the pie chill after assembling for at least 1 hour.
So it is not a complicated recipe, just needs a lot of time for cooling so keep that in mind!
How to make Raspberry Cream Pie Recipe:
This recipe may seem complicated but let me walk you step by step through the process!
- Make/buy your pastry! Whether you choose to buy or make your shell/shells no judgement here. Bake your crusts and then cool them because they will need to be cooled before you assemble the pies.
- Make the raspberry filling. This should be the first step only because it has to be completely cooled before we begin to fill the pies. So let’s start there. Pour the raspberries into a saucepan and turn on medium heat.
- Once the raspberries start to soften, add 1/4 cup lemon juice, 1/8 cup cornstarch, and 2/3 cup sugar. Stir constantly so the raspberries don’t burn. Mixture will slowly thicken over 5 minutes. If it is not thick enough add another 1/8 cup of cornstarch and keep stirring.
- Once your filling is thickened and the raspberries are mostly broken down (there will be a few that aren’t) take the pan off the burner and transfer to another dish where it can cool. (You can refrigerate to speed the process up!)
- While the raspberry filling is cooling, let’s start the cream filling. There are two steps to this part. So first, you will need an electric mixer or a stand mixer. Beat 3/4 cup whipping cream until it turns into whipped cream. Need help? Check out Sally’s Homemade Whipped Cream. She goes through this if you’re new to it!
- The next step is to beat the cream cheese till it’s very smooth and then add the icing sugar and vanilla. Once it’s all smooth and creamy, gently fold in your whipped cream. Don’t beat as this will take out all the fluffiness!
- Last step is assemble! So you should have your cooled pie shells, chilled raspberry filling and your cream cheese filling. Take your pie shell and put about 2 cups in. Smooth it evenly around making sure to get all the way to the edges. Leave room on top for the raspberry but don’t be skimpy with the cream filling! An optional step is to let the pie chill after you have put the cream filling in the shell. Or just simply add about 1 cup of raspberry on top.
- Be careful with this step as you don’t want the raspberry to mix into the cream cheese filling. Spread gently and add more raspberry filling if needed. You want to make sure all the white is covered! If you’re using tarts it’s a little more time consuming as they are smaller and harder to fill evenly.
- And last, you chill the pie for 1-2 hours or if making tarts, 30 minutes is good! And finally, you get to enjoy your beautiful creation! What do you think?
Looking for more of my recipes? Try:
Raspberry Cream Pie Recipe
Equipment
- Electric or stand mixer
Ingredients
Raspberry Pie Filling
- 500 grams frozen raspberries
- 1/4 cup lemon juice
- 2/3 cup sugar
- 1/8-1/4 cup cornstarch
Cream Cheese Filling
- 1 cup heavy whipping cream
- 1 cup icing sugar
- 2 teaspoons vanilla
- 8 oz cream cheese
- dash of lemon juice lemon juice
Instructions
- Make/buy your pastry! Whether you choose to buy or make your shell/shells no judgement here. Bake your crusts and then cool them because they will need to be cooled before you assemble the pies.
- Pour the raspberries into a saucepan and turn on medium heat.
- Once the raspberries start to soften, add 1/4 cup lemon juice, 1/8 cup cornstarch, and 2/3 cup sugar. Stir constantly so the raspberries don’t burn. Mixture will slowly thicken over 5 minutes. If it is not thick enough add another 1/8 cup of cornstarch and keep stirring.
- Once your filling is thickened and the raspberries are mostly broken down (there will be a few that aren’t) take the pan off the burner and transfer to another dish where it can cool. (You can refrigerate to speed the process up!)
- Beat the whipping cream until you get whipped cream. See notes if you need help!
- The next step is to beat the cream cheese till it’s very smooth and then add the icing sugar and vanilla. Once it’s all smooth and creamy, gently fold in your whipped cream. Don’t beat as this will take out all the fluffiness!
- Last step is assemble! Take your pie shell and put about 2 cups in. Smooth it evenly around making sure to get all the way to the edges. Leave room on top for the raspberry but don't be skimpy with the cream filling!
- Be careful with this step as you don't want the raspberry to mix into the cream cheese filling. Spread gently and add more raspberry filling if needed. You want to make sure all the white is covered! If you're using tarts it's a little more time consuming as they are smaller and harder to fill evenly.
- And last, you chill the pie for 1-2 hours or if making tarts, 30 minutes is good.
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