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Raspberry Cream Pie

Rated as 4.67 out of 5 Stars

"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."
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3 h 5 m servings 505
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  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.
  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.
  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.
  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.
  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.
  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; 38.2 35.7 5.4 102 236 Full nutrition

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Read all reviews 6
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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...

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.

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.

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

Made recipe exactly as stated. As I had a small bowl of filling leftover, next time I will use deep dish pie pan. That would be my only change. Very similar in taste to panna cotta.

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 w...