Ingredients3 h 5 m servings 505
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Per Serving: 505 calories; 38.2 35.7 5.4 102 236 Full nutrition
ReviewsRead all reviews 6
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.