Raspberry Cream Pie
A creamy cream cheese layer topped with a sweet-tart raspberry topping. Made with fresh or frozen raspberries!
Ingredients
Crust:
- 1 (9-inch) pie crust, baked and cooled
Raspberry layer:
- 12 oz raspberries, fresh or frozen (about 2 1/2 cups)
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
Cream layer:
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping:
- Whipped cream and fresh raspberries, for serving
Instructions
- Blind-bake the pie crust according to package or recipe directions. Cool completely.
- In a medium saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, for about 5 minutes or until thickened. Remove from heat and cool completely.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture.
- Spread the cream layer into the cooled crust. Spoon the cooled raspberry layer over the top.
- Refrigerate at least 4 hours, or until set.
- Top with whipped cream and fresh raspberries before serving.