Description
Discover how to make a refreshing Raspberry Cream Pie with a buttery crust. A delicious dessert perfect for any occasion!
Ingredients
Scale
- 1 pre-baked pie crust (store-bought or homemade)
- 8 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries (divided)
- ¼ cup granulated sugar (for the raspberry topping)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the crust: If using a store-bought crust, simply place it in a 9-inch pie dish and set it aside. If making a homemade crust, prepare it according to your recipe, then bake it and allow it to cool completely before using.
- Make the cream cheese filling: In a mixing bowl, beat the softened cream cheese, heavy cream, powdered sugar, and vanilla extract together until smooth. Use an electric mixer on medium speed to blend the ingredients into a creamy filling. Set aside.
- Prepare the raspberry topping: In a small saucepan, combine 1 cup of raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens. Remove from heat and let cool.
- Assemble the pie: Spread the cream cheese mixture into the cooled pie crust, smoothing the top with a spatula. Spoon the raspberry topping over the cream cheese filling, spreading it out evenly. Top with the remaining fresh raspberries.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight for the best results. This allows the filling to set properly.
- Serve and enjoy: When ready to serve, slice the pie into wedges and garnish with fresh mint leaves if desired. Enjoy the refreshing, creamy sweetness of this delightful dessert!