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Raspberry Cream Pie

Raspberry cream pie with a buttery graham cracker crust, silky cream cheese filling, and a vibrant cooked raspberry topping. Bake the crust briefly, chill for 4+ hours, and serve with a thick, glossy berry layer.
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Prep Time 30 minutes
Cook Time 15 minutes
4 hours chilling 4 hours 20 minutes
Total Time 5 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs Use finely ground crumbs for a tighter crust.
  • 6 tbsp unsalted butter Melted.
  • 2 tbsp granulated sugar
Cream Filling
  • 8 oz cream cheese Soften before mixing.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cup heavy whipping cream Chilled for best whipping.
Raspberry Topping
  • 3 cup fresh raspberries
  • 0.333 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Bake the crust
  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs, granulated sugar, and melted butter until the mixture looks evenly moistened.
  3. Press the crumb mixture firmly into a 9-inch pie dish to create an even layer.
  4. Bake the crust for 8 minutes, then cool completely.
Make the cream filling
  1. Beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract, then mix until well combined.
  3. Whip the heavy whipping cream to stiff peaks in a separate bowl.
  4. Fold the whipped cream into the cream cheese mixture until no streaks remain, then spread the filling into the cooled crust.
Cook the raspberry topping
  1. In a saucepan, combine raspberries, granulated sugar, and lemon juice.
  2. Cook over medium heat until the berries soften and release their juices.
  3. Stir together cornstarch and water, then add to the saucepan.
  4. Simmer until thickened, then cool completely.
  5. Spoon the raspberry topping over the cream layer.
Chill and serve
  1. Refrigerate the pie for at least 4 hours before serving so the layers set.

Notes

For the cleanest slices, cool both the crust and raspberry topping completely before assembling, and chill overnight if you can. Store covered in the refrigerator up to 4 days; freezing is not recommended due to texture changes in the cream. For a lighter version, swap heavy whipping cream for a 35% fat whipping cream and keep everything well chilled to maintain stiff peaks.