Raspberry Cream Pie
Servings 8 slices
Ingredients
For Raspberry Topping:
- ¾ cup sugar
- 2 ½ tablespoon water
- 2 tablespoon cornstarch
- 2 ½ cups fresh raspberries, divided
- Whipped Cream (optional), for topping
For Cream Filling:
- 1 9-inch graham cracker pie crust
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
For Raspberry Topping:
- Place sugar, water, and cornstarch in a small pot. Heat over medium-high heat and stir till the sugar dissolves and it lightly simmers.
- 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:
- 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.
- In a separate medium bowl, whisk together cream cheese, sugar, and vanilla.
- Once smooth, gently mix in the whipped cream.
- Layer the cream filling evenly into a pie crust. Place in fridge until the raspberry filling is completely cooled.
Assembly of Pie:
- Remove pie from fridge and spread cooled raspberry topping of the pie. Top with remaining fresh raspberries.
- Allow pie to chill for about 10 minutes before serving (it can be made up to 24 hours in advance so longer is ok).
- Add whipped cream to the edges of the pie (optional), slice, and serve.