Raspberry Cream Pie

Name: Raspberry Cream Pie
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 1 9-inch pie
Ingredients: 1 recipe unbaked pie crust; ¼ cup white sugar; 1 tablespoon cornstarch; 1 (12 ounce) package frozen raspberries; 1 ½ tablespoons water; 1 ½ tablespoons lemon juice; 1 tablespoon butter; ½ teaspoon vanilla extract; 1 ½ cups heavy cream; 1 (8 ounce) package cream cheese, softened; ¾ cup powdered sugar; 1 tablespoon vanilla extract; ½ cup sour cream

16 Ratings
12 Reviews
5 Photos

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

By The Sweet and Sour Baker

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Recipe Summary

cook:

45 mins

additional:

2 hrs

total:

3 hrs 5 mins

prep:

20 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Directions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

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Step 2
Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
Step 3
Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
Step 4
Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
Step 5
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
Step 6
Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
Step 7
Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Cook's Notes:

I used the basic pie crust recipe from the Taste and Tell blog but a store-bought crust would work just fine!

Fresh raspberries will also work in this recipe.

Nutrition Facts

Per Serving:

505 calories; protein 5.4g; carbohydrates 35.6g; fat 38.2g; cholesterol 102.1mg; sodium 235.7mg. Full Nutrition

Teaghan

06/16/2019

Absolutely delicious!! Much lighter than a cheesecake but just as tasty, making it a perfect simple summer dessert! Tip: the crust and the raspberry topping both take a while to cool down enough to assemble the pie (a good two hours) so make sure you have enough time on your hands before you start this venture!

16 Ratings

5 star values: 12
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

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Teaghan

06/16/2019

bwayfreak3

06/16/2019

This was delicious. I used a store bought crust to save time and it came out just fine. I liked that the raspberry wasn't too sweet.

Kapaabaker

06/16/2019

Quite easy to make. Best to refrigerate over night to allow cream filling to set. I added a little more sugar to the raspberry topping to make it a more sweeter for my personal taste.

Rita Kinder

07/07/2019

I made no changes except the second time I made it I put it in a deep dish pie pan. This dessert has wonderful contrast between sweet filling and tart topping.

Moonflower1313

07/02/2019

Filling delicious, pie delicious, but I was wondering: I had waaaayy too much whip for a regular pie crust, and I didn’t see anything that said use deep dish. I could have made two pies with what I had. Anyone else have this issue? I just put the extra in ramekins and had raspberry whip dessert.

Joyce M

02/19/2020

So simple, and so delicious! The easy to make raspberry topper is what makes the dessert.

dave moulder

01/25/2020

I absolutely love this recipe. I always use a deep dish pie shell, but still have some cream left over. I have used sugar substitute (Swerve) for both the granulated and confectioners sugar. Unless I tell someone, they never realize it's sugar free. My other hint is that I always refrigerate the mixing bowls before whipping the filling. Bon Appetit!

Dotsy

11/23/2019

The best. We used to live near Briermere Farm and this recipe is just as I remember it. My hat is off to you.

Becky

07/06/2020

Raves from my company

Andrea Clark

10/30/2019

USED FRESH BERRIES INSTEAD OF FROZEN AND USED A PECAN CRUST INSTEAD OF BASIC PIE CRUST

John Mitchell

07/16/2020

Only thing I changed was more sugar to taste in the raspberry topping. Easy to make and yummy!

Shirley Coulson

07/14/2019

I used fresh raspberries and I should have used a little more sugar in the raspberry topping, but over all it was good.

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Raspberry Cream Pie

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (12)

Most helpful positive review

All Reviews for Raspberry Cream Pie

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Raspberry Cream Pie

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (12)

Most helpful positive review

All Reviews for Raspberry Cream Pie