Description
A delightful and creamy raspberry pie filled with fresh raspberries and a rich cream filling, perfect for any occasion.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 2 cups fresh raspberries
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Fresh raspberries for garnish
Instructions
- In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese with granulated sugar and lemon juice until smooth.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Spread half of the cream mixture into the bottom of the graham cracker crust.
- Layer half of the fresh raspberries on top of the cream layer.
- Add the remaining cream mixture on top and spread evenly.
- Top with the remaining raspberries.
- Chill in the refrigerator for at least 4 hours or until set.
- Garnish with fresh raspberries before serving.
Notes
- For a more intense raspberry flavor, you can add raspberry puree to the cream filling.
- Feel free to substitute with other berries if desired.
- Prep Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: Raspberry Cream Pie, Raspberry Pie Recipe, Cream Pie, Easy Raspberry Dessert, No Bake Raspberry Pie