Raspberry Cream Pie

Raspberry Cream Pie

Introduction

A slice of Raspberry Cream Pie feels like summer captured in a cool, velvety bite. With its bright berry flavor, creamy filling, and buttery crust, this pie manages to be refreshing and indulgent at the same time. It’s the kind of dessert that brings back memories of family gatherings, picnics, and lazy afternoons when something sweet and chilled is exactly what you crave. What makes this recipe truly special is how effortlessly it comes together—simple ingredients, minimal baking, and a vibrant raspberry topping that looks as beautiful as it tastes. Perfect for celebrations or everyday treats, this pie is sure to become a household favorite.

Ingredients

For the Crust

• 200 g graham cracker crumbs (about 2 cups)
• 90 g unsalted butter, melted (6 tbsp | 3 oz)
• 50 g granulated sugar (¼ cup | 1.8 oz)

For the Cream Filling

• 225 g cream cheese, softened (8 oz | 1 cup)
• 240 ml heavy cream, chilled (1 cup | 8 fl oz)
• 100 g powdered sugar (¾ cup | 3.5 oz)
• 1 tsp vanilla extract (5 ml)

For the Raspberry Topping

• 300 g fresh or frozen raspberries (2 cups | 10.5 oz)
• 100 g granulated sugar (½ cup | 3.5 oz)
• 2 tbsp water (30 ml)
• 1 tbsp cornstarch (8 g)
• 1 tbsp lemon juice (15 ml)

Optional Garnishes

• Fresh raspberries (½ cup | 75 g)
• Whipped cream
• Mint leaves

Directions