Description

This Raspberry Cream Pie is a delightful dessert featuring a buttery graham cracker crust, creamy raspberry filling, and a fluffy whipped topping. Perfect for summer or special occasions.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 cups fresh raspberries (plus extra for garnish)
1/4 cup raspberry jam

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Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan.
Bake crust for 8-10 minutes. Let cool completely.
In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Fold in fresh raspberries and raspberry jam until just combined.
Spoon the filling into the cooled crust and smooth the top.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Top with additional whipped cream and raspberries before serving, if desired.

Notes

Use frozen raspberries if fresh ones are unavailable, but thaw and drain them first.
Chill the mixing bowl before whipping cream for best results.
Store pie in the refrigerator and consume within 3 days.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 18g
Sodium: 160mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg