Raspberry Cream Pie

Directions

1. Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Mix until sandy and press into a 23 cm (9-inch) pie dish.
2. Chill or bake: Refrigerate for 1 hour, or bake at 180°C (350°F) for 8–10 minutes. Cool completely.
3. Make the cream base: Beat cream cheese until smooth. Add powdered sugar and vanilla.
4. Whip the cream: Beat heavy cream to stiff peaks.
5. Combine: Fold whipped cream into the cream cheese mixture until fluffy.
6. Fill crust: Spread filling into the crust and chill for at least 1 hour.
7. Cook raspberry topping: Simmer raspberries, sugar, water, and lemon juice until soft.
8. Thicken: Stir in cornstarch slurry and cook until thick and glossy. Cool completely.
9. Assemble: Spread cooled raspberry topping over the chilled cream layer. Refrigerate 1–2 hours.
10. Serve: Garnish with extra raspberries, whipped cream, or mint.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Chill Time: 2–3 hours
• Total Time: 2.5–3.5 hours
• Servings: 8
• Difficulty: Easy

Variations & Substitutions

• Chocolate Crust: Use chocolate cookies instead of graham crackers.
• Citrus Twist: Add lemon zest to the cream layer.
• Mixed Berry: Use half raspberries and half blueberries or strawberries.
• Light Version: Use low-fat cream cheese and replace half the cream with Greek yogurt.

Serving Suggestions