Go Back

Raspberry Cream Pie

Print Recipe Pin Recipe
Servings 8 slices

Ingredients
  

Filling

  • 1 pkg (8 oz) cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, whipped

Raspberry Sauce

  • 1 cup granulated sugar
  • 3 TBS cornstarch
  • 3 TBS water
  • 2 1/2 cups fresh (or frozen) raspberries, divided

Graham Cracker Crust

  • 1 1/4 cups crushed graham crackers
  • 3 TBS ground cinnamon
  • 3 TBS melted butter

Instructions
 

Graham Cracker Crust

  • Preheat oven to 375F.
  • In a bowl, mix all ingredients and press into a 8-9 inch pie dish. Bake for 7 minutes, and allow to cool for 15 minutes.

Filling

  • In a large bowl, beat the cream cheese, powdered sugar, and vanilla until light and fluffy.
  • In separate bowl, beat the heavy whipping cream until whipped cream. Fold into the cream cheese mixture.

Raspberry Sauce

  • In a small saucepan, combine sugar and cornstarch. Stir in the water and 1 1/2 cups raspberries. Bring to a boil for 2 minutes or until thickened; stirring constantly.
  • Pour into a bowl and refrigerate until chilled.

Assembly

  • Spread the cream cheese filling into your crust (creating a bowl effect if needed to help keep sauce from over flowing). Pour sauce on top of the filling.
  • Garnish the top with the remaining 1 cup of raspberries. Refrigerate leftovers.