Raspberry Cream Pie

One of our favorite Holiday traditions is our annual Mexican dinner. It began 20 years ago when Mars and I wanted to recognize, and celebrate, the ethnic culture of two of our children. (Plus, Mexican food is ALWAYS a good idea!) This yummy tradition is generally held a week before Christmas.  I prepare and serve Beef Taquito’s, Chili Relleno’s, Tamales, Beans, Rice, Salsa, and lots of chips! Every Mexican dish that can make our tummies smile!  (By the way many of these recipes are on the website! You can find them in the search bar! I wouldn’t tease ya and then not have the recipes!) 

This year everyone is going in different directions! It happens when those little chicks grow up and fly the coop! So… Mar’s and I decided we would invite over a few couples and share our traditional Mexican dinner with them. (Yep, the old geezer’s were throwing a dinner party! And, what’s a dinner party without dessert? Ummm…Not a party! That’s for sure!)

This would be the perfect excuse to make my VERY favorite pie! A flaky crust filled with a creamy cheesecake bottom, a layer of sour cream, and topped with an amazing raspberry cream! Let’s pause for a moment on that Raspberry Cream top! Let’s just look at it…absorb it…take it all in! Aahhhhh! That right there friends is so good it should be illegal in at least 49 of the 50 states. (Not here! Cause then I couldn’t bathe in eat it!)


This recipe is one my Mom used to make when she had dinner parties. She got it from a friend of hers, Margo! Margo was probably one of the best cooks in the world…according to my mother! It must be true because I have made several of her recipes. They are classics and will never leave my personal cookbook!

Do not let this pie intimidate you! I’m going to walk you through it step-by-step and you will be amazed how talented you are! Let’s channel our inner Julia!

You will need a 9 inch pie unbaked pie crust. You can find my pie crust recipe by clicking here.  You can also use the dough boys crust. Whatever works best for you.

In your mixing bowl combine the softened cream cheese, sugar, and eggs. Beat until smooth and creamy.


Pour into an unbaked pie shell. Bake in a preheated 350° oven  for 30 minutes or until filling is firm.


Remove pie from the oven and place on a cooling rack. Allow to cool until cold.


Spread a 1 cup layer of sour cream on top of the baked cheesecake layer. Chill 1 hour.


While the pie is chilling… (Why do I suddenly have this vision of the pie in sun glasses kickin’ back in the refrigerator?)… place the thawed raspberries and cornstarch in a medium sauce pan and mix well.


Over medium heat, on your stove top, cook raspberry and corn starch mixture. Stirring constantly!

Tip: Do not use a wooden spoon you are fond of unless you love the color raspberry red! Obviously I’m not a big fan of the wooden spoon I was using, to sentence it to a life of raspberry blush!


Cook until mixture is thick and clear. I love to watch this process take place. (I feel so “Julia”! Are ya feelin’ it too?) Allow the Raspberry mixture to cool completely. Let me stress this point. This mixture must cool completely unless you want Raspberry cream soup on top of your beautiful pie! In which case…you’re inner Julia done up and died!


Next in your mixer whip the 1 cup of heavy cream until stiff peaks form. I’m talking about “Swiss Alps” peaks peeps! The Matterhorn at Disneyland! This is “Go big or go home” whipped cream peaks! You don’t want butter, but you don’t want flat whip cream. (Okay… I think I’ve sufficiently over stressed this point! Let’s move along… lol) 

Once your whipped cream is prepared, its time to make the Raspberry Cream! Fold the thickened raspberry mixture into the whipped cream. Folding not stirring. Stirring will cause the whip cream to go flat and you want nice fluffy raspberry cream filling. (Gads me and this whip cream!)


As you continue to fold the two mixtures together you create this marvelous raspberry cream. Make sure to continuing folding it until completely combined.

It’s mildly tart and that’s okay! You have that sweet cream cheese layer underneath the creamy raspberry topping and it’s an amazing combination!

Spoon the beautiful fluffy raspberry cream mixture on top of the sour cream layer.


Using your rubber spatula spread the filling out towards the edges of the pie making sure to leave the top high and rounded.


Chill for several hours, or over night!

I love my garnishes! Ya’ll know that about me! It’s the extra special touches that take an ordinary dish or dessert, and send it soaring to the top of its game! Presentation is everything in my opinion. Especially when you’ve created such a labor of love!

I garnished this dessert with additional sweetened whip cream and fresh raspberries.


This pie is sensational! Seriously I can’t think of a better pie to serve at a dinner party, or holiday gathering, than this delectably delicious and elegant raspberry cream pie.

I love the different layers in this dessert! The burst of creamy flavors blend and combine so beautifully together!


I really hope you’ll give this Raspberry Cream Pie a try! Don’t let the different layers scare you. Just make sure you allow yourself time. You don’t want to rush any of the steps. It’s important that the steps that need to “cool” are allowed the time needed to cool and that you allow time for the final chill.

I have more wonderful holiday recipes coming this week. We are down to the wire for this holiday season! I can’t believe how fast the time has flown this month! I need two more weeks to share all the yummy things I want to share! I guess that is why we have next year! 😉

Thanks for stopping by my Nest! I’m sharing this recipe at the Weekend Potluck! You can find it and other amazing recipes by clicking the link here! The printable for the recipe is below and if you have any questions or comments please feel free to post them below and I’ll get back to you as fast as I can. I

Have a wonderful day!









Raspberry Cream Pie
Raspberry Cream Pie
Norine Rogers

A sensational dessert for any dinner party or Holiday meal!

  • 12 oz. softened cream cheese
  • 2 eggs
  • 1/2 cup sugar
  • 2 packages (10 oz. each) Frozen Raspberries, thawed
  • 5 teaspoons cornstarch
  • 1 Cup heavy whipped cream
  • 1 - 9 inch unbaked pie shell with high rim
  • Whipped cream and fresh raspberries for garnish

  1. In your mixer cream together cream cheese, sugar, and eggs. Blend until smooth. Pour into pie shell. Bake at 350° oven for 30 minutes or until filling is firm.
  2. Let stand on cake rack until completely cool.
  3. Spread 1 cup of sour cream over the cream cheese layer and chill for 1 hour.
  4. In a medium sauce pan, over medium to low heat, combine raspberries and corn starch. Stir until well combined. Cook, stirring constantly, until thick and clear.
  5. Remove from heat and allow to cool completely.
  6. In your mixer with your whisk attachment, beat whipping cream till stiff peaks form.
  7. Fold thickened cooled raspberry mixture into whipped cream until completely combined.
  8. Spoon on top of of pie. Spread to edges of crust leaving rounded and high in center.
  9. Chill several hours, or overnight.
  10. Garnish with sweetened whipped cream and fresh raspberries if desired.

*Note prep time includes chill time.

Prep Time: 30 minutes - Cook Time: 40 minutes ; Yield: 12 servings
Serving Size: 1 slice


  1. The Better Baker | 23rd Dec 16

    YOWZA! I’m swooning for sure. This sweet treat looks fabulous!! Raspberries and cream cheese can’t be beat…those berries are definitely my favorite. What an awesome post with all your tutorial photos! Thanks so much for sharing with us at Weekend Potluck. I am going to make this one day soon! Pinning for now.

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