A Family Favorite, Raspberry Cream Pie

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Some desserts just feel like home! This raspberry cream pie is one of them.

It hasn’t always been in our little family, but over the years, it’s become a fast favorite…one of those recipes that somehow makes its way into every summer gathering and Sunday dinner. I’ve slowly fine-tuned it with each bake, and now it’s the one I reach for when I want something light, creamy, and just the right amount of sweet.

The crust does get a quick bake in the oven, and it’s worth every minute. It gives this pie a buttery, golden foundation that holds up beautifully beneath the smooth cream filling and tart raspberries. The contrast of textures – the crisp crust, the silky filling, and the burst of berry – is everything.

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If you’ve been wanting to try making your own graham crackers for something just as this, I have just the recipe for you! Now if you aren’t feeling like a graham cracker crust, I also love making it with my classic pie dough crust. It has yet to fail me, the perfect recipe for beginners.

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What I love most about this pie is how simple it feels, even though it looks like something you’d bring out for a special occasion. It’s not complicated, and it doesn’t take all day. It always brings that little spark of joy when it hits the table.

Whether you’re making it for guests or just because you’ve got fresh raspberries on hand, this is the kind of pie that disappears fast…and gets requested often.

Scroll down for the full recipe and save it. You’ll want this one in your rotation all season long.

Make Ahead Tips

This pie is a great make-ahead dessert. In fact, it’s even better once it’s had time to chill and set properly. Here’s what works well:

• Bake the crust up to 2 days in advance. Just let it cool completely, then cover and keep it at room temperature.
• Assemble the pie the night before. Chill it uncovered for the first hour, then cover loosely with plastic wrap and let it sit overnight. This gives the filling time to set, and the flavor deepens beautifully.
• Top with fresh berries just before serving. If you like to garnish with extra raspberries, add them right before serving so they stay bright and fresh.

Storage

• Store any leftovers in the refrigerator, covered, for up to 3 days.
• If you’re serving it on a hot day, keep it chilled until right before you serve to maintain that creamy texture.

Recipe Notes: If fresh raspberries aren’t available, thawed frozen berries can work in a pinch—but fresh gives the best texture and flavor. You can also try this pie with a mix of raspberries and blackberries or strawberries for a fun variation.