Go Back
–+ servings
Print

Raspberry Cream Pie Recipe

Raspberry Cream Pie Recipe is a heavenly mix of creamy sweet cream cheese filling and topped with tart raspberry filling making this something you can't, (or don't!) want to say no to! 9 easy steps and you can enjoy this recipe too!
Course Dessert
Cuisine American
Keyword cream, pie, rasberry, recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 1 9" pie
Author Catherine

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.

Notes

See Homemade Whipped Cream if you need help with making the whipped cream!