The Most Amazing Raspberry Cream Pie Recipe

This Raspberry Cream Pie is the kind of dessert that stops conversations mid-sentence. It’s outrageously creamy, packed with bright, tangy raspberry flavor, and sits on a buttery crust that crumbles just enough with every bite. It comes together faster than you’d think and doesn’t require a mountain of fancy ingredients or hours of baking. Whether you’re looking for a crowd-pleaser for a summer barbecue or just need something sweet to brighten up a weeknight, this pie delivers every single time.

Why You’ll Love This Recipe

• Quick and Easy: No complicated techniques or equipment here. If you can stir and chill, you can make this pie.
• Sweet, Tangy, and Creamy: The richness of the cream filling perfectly balances the tartness of the raspberries. It’s a match made in dessert heaven.
• Make-Ahead Friendly: This pie needs to chill, which makes it the ideal dessert to prep the night before a dinner or event.
• Stunning Presentation: With its vibrant raspberry topping and silky layers, it looks just as good as it tastes.

Ingredients You’ll Need

Here’s what you’ll need to make this dreamy Raspberry Cream Pie come to life:

• Graham cracker crust: You can use store-bought for ease, but homemade takes it over the top with that buttery, golden crunch.
• Fresh raspberries: The star of the show—bright, juicy, and tart. Save a few for garnish to make it look extra special.
• Cream cheese: Adds richness and structure to the filling. Let it soften for a smoother mix.
• Heavy whipping cream: Whipped into the filling for a light and airy texture that melts in your mouth.
• Sugar: Balances out the tartness of the raspberries and sweetens the cream filling.
• Vanilla extract: A subtle boost that brings depth and warmth to the filling.
• Cornstarch: Helps thicken the raspberry topping into a glossy, jammy layer that sits beautifully on the pie.
• Lemon juice: Just a splash enhances the raspberry flavor and keeps things fresh.

Variations

• Chocolate Crust: Swap the graham cracker crust with a chocolate cookie crust for a decadent twist.
• Mixed Berries: Use a combination of raspberries, blueberries, and strawberries for a colorful berry cream pie.
• Lighter Version: Substitute Greek yogurt for some of the cream cheese to lighten the filling while keeping it creamy.
• Gluten-Free: Use gluten-free graham crackers or almond flour crust for a gluten-free option.

How to Make The Most Amazing Raspberry Cream Pie

Step 1: Make the Crust

If you’re making your own, mix crushed graham crackers with melted butter and a touch of sugar. Press it into a pie dish and bake for about 8 minutes until golden. Let it cool completely before adding the filling.

Step 2: Prepare the Cream Filling

Beat softened cream cheese until smooth and fluffy. Add sugar and vanilla, then fold in freshly whipped cream until the mixture is light and airy. Pour the cream filling into the cooled crust and smooth the top with a spatula.

Step 3: Cook the Raspberry Topping

In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until it thickens into a jammy consistency. Let it cool slightly before spreading it over the cream layer.

Step 4: Assemble and Chill

Once the raspberry topping is no longer hot, gently spread it over the cream filling. Cover the pie and refrigerate for at least 4 hours, or overnight for best results.

Step 5: Garnish and Serve

Just before serving, top with a few fresh raspberries or a dollop of whipped cream. Slice and serve cold for the best texture.

Pro Tips for Making the Recipe

• Use room-temperature cream cheese: It’ll mix much more smoothly and prevent lumps in your filling.
• Don’t skip the chill time: This pie sets as it chills—cutting too soon will result in a runny filling.
• Taste your berries: If they’re super tart, you might want to increase the sugar slightly.
• Keep the layers clean: Spread the raspberry topping gently with a spoon so it doesn’t sink into the cream layer.

How to Serve

This pie shines on its own, but here are a few ways to take it even further:

Garnishes:

A swirl of whipped cream, a sprinkle of powdered sugar, or even shaved white chocolate can make it look bakery-worthy.

Beverages:

Pair with a hot cup of coffee, a glass of chilled white wine, or even a light sparkling rosé for an elegant dessert moment.

Occasions:

Perfect for summer cookouts, baby showers, or just because it’s Tuesday and you deserve pie.

Make Ahead and Storage

Storing Leftovers

Keep the pie refrigerated in an airtight container or covered with plastic wrap. It stays fresh for about 3-4 days.

Freezing

Yes, you can freeze it! Freeze the pie before adding the raspberry topping for best results. Wrap it tightly and store for up to 2 months. Add the topping after thawing.

Reheating

No need to reheat—this pie is meant to be enjoyed cold, straight from the fridge.

FAQs

Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw and drain them well before using in the topping. You may need to cook the topping a bit longer to reduce excess liquid.

What if I don’t have cornstarch?
You can substitute with arrowroot powder or even a bit of flour, though cornstarch gives the clearest, glossiest finish.

Can I make this pie in advance?
Yes, this pie is actually better made ahead of time. Chill it for at least 4 hours, but overnight is ideal to let the layers set beautifully.

What’s the best way to slice this pie cleanly?
Use a sharp knife dipped in hot water and wiped dry between each slice. It helps glide through the creamy filling and keeps the slices neat.

Final Thoughts

This Raspberry Cream Pie is a celebration of fresh fruit, creamy texture, and pure dessert joy. It’s easy enough for beginners, impressive enough for guests, and guaranteed to make any day feel special. Don’t wait for an occasion—go ahead and treat yourself. One slice and you’ll see why this really is the most amazing raspberry pie.

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