Raspberry Cream Pie

My Raspberry Cream Pie is simple and the perfect summer dessert. Graham cracker crusted filled with a creamy no-bake filling and topped fresh raspberries.

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

My Raspberry Cream Pie is a crowd-pleasing incredible dessert.

It starts with a buttery graham cracker crust, followed by a cream cheese and whipped cream filling. I top it with a fresh raspberry spread and fresh raspberries. A little whipped cream and it is the best summer dessert.

I always think of strawberries in early summer, but by the end of July and the beginning of August I am all about blueberries, raspberries, and blackberries.

This is one of my favorite dessert because it is simple, but also really adaptable. I have used this recipe to make not only raspberry pie, but blueberry and black berry as well.

This Raspberry Cream Pie is also no-bake and the time in the fridge are pretty minimal. The key to this recipe is making sure that the homemade raspberry topping is completely cooled before adding it to the top of the cream filing. If it is warm the pie can get a little too liquidly on top.

This is a dessert that everyone will be asking you to share the recipe!

Ingredients

• sugar
• water
• cornstarch
• fresh raspberries - Frozen raspberries can work for the Raspberry Cream Pie topping, but they will have more liquid and I suggest adding more cornstarch.
• Whipped Cream (optional), for topping
• 9-inch graham cracker pie crust - store-bought will work great, but you can make it at home as well.
• cream cheese
• powdered sugar
• vanilla extract
• heavy whipping cream - you can sub a pre-made whipped topping, but I suggest reducing the sugar in the cream filling.

Instructions

For Raspberry Topping:

1. Place sugar, water, and cornstarch in a small pot. Heat over medium-high heat and stir till the sugar dissolves and it lightly simmers.
2. Add 1 ½ cups of raspberries and simmer till berries break apart. Remove from heat and allow to cool completely while preparing the cream filling. The topping will thicken as it cools.

For Cream Filling:

1. Place heavy cream into a bowl. Using a stand mixer or a hand mixer, whisk on high till the peaks appear and the cream is not liquid.
2. In a separate medium bowl, whisk together cream cheese, sugar, and vanilla.
3. Once smooth, gently mix in the whipped cream.
4. Layer the cream filling evenly into a pie crust. Place Raspberry Cream Pie in the fridge until the raspberry filling is completely cooled.

Assembly of Pie:

1. Remove pie from fridge and spread cooled raspberry topping of the Raspberry Cream Pie. Top with remaining fresh raspberries.
2. Allow pie to chill for about 10 minutes before serving (it can be made up to 24 hours in advance so longer is ok).
3. Add whipped cream to the edges of the pie (optional), slice, and serve.

If you’ve tried my Raspberry Cream Pie or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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