Raspberry Cream Pie is loaded in an ultra flaky crust, filled with a creamy cheesecake bottom, a layer of sour cream, and topped with an amazing raspberry cream! It’s a delicious and decadent Holiday dessert!
Raspberry Cream Pie is one of my all-time favorite desserts!
Let’s pause for a moment for 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 eat it! That would be beyond sad!)
This recipe is one my Mom used to make when she had dinner parties. She got it from a friend in 1982…back in the dark ages!
I love the beautiful layers in this pie. It starts with a flaky pie crust, no graham crackers in this pie! Next a creamy “cheesecake bottom”, then a layer of sour cream, then a scrumptious Raspberry Whip Cream type of Mousse!
This pie uses real whipped cream. No Cool Whip!
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!
List of Ingredients for this Pie
- 1 – 9″ unbaked pie shell -store bought or homemade flaky pie crust recipe
- 12 ounces cream cheese – softened
- 2 eggs
- ½ cup sugar -granulated
- 1 cup sour cream
- 2 (10 ounces each) raspberries -thawed or 4 cups fresh raspberries
- 5 teaspoons cornstarch
- 1 cup heavy cream
How To Make Raspberry Cream Pie
You’ll need a 9-inch pie unbaked pie crust. My homemade flaky Pie Crust is easy to make and so good. You can also use a store prepared pie crust.
In your mixing bowl combine the softened cream cheese, sugar, and eggs. Beat until smooth and creamy.
Place Pie Crust in a 9-inch pie dish
Pour into an unbaked pie shell. Bake in a preheated 350 °F oven for 30 minutes or until filling is firm.
Remove pie from the oven and place on a cooling rack. Allow to cool to room temperature.
Spread 1 cup sour cream on top of the baked cheesecake layer. Chill for1 hour.
How To Make Raspberry Pie Filling
While the pie is chilling… (Why do I suddenly have this vision of the pie in sunglasses kickin’ back in the refrigerator?)…let’s make the Raspberry filling. This pie is more than a thin raspberry layer.
Place the thawed raspberries and cornstarch in a medium sauce pan and mix well.
TIP: If you prefer a sweeter raspberry filling add 1 Tablespoon of sugar. I love the balance between the slightly sweet cheesecake layer and the slightly tart raspberry cream topping.
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, since I sentenced it to a life of raspberry blush!
Cook until mixture is thick and clear. I love to watch this process take place.
Allow the Raspberry mixture to cool completely. Let me stress this point.
TIP: 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!
Preparing Whipped Cream
In the bowl of a stand mixer, using the whisk attachment, add 1 cup of heavy cream. Beat, on medium-high speed, 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 whipped cream. (Okay… I think I’ve sufficiently over stressed this point! Let’s move along… lol)
How To Make the “Raspberry Cream” Topping
Once the whipped cream is prepared, it’s time to make the Raspberry Cream!
Fold the thickened raspberry mixture into the whipped cream. Folding not stirring.
Stirring will cause the whipped cream to go flat, and you want nice fluffy raspberry cream filling. (Gads me and this whipped cream!)
As you continue to fold the two mixtures together you create this marvelous raspberry cream. Make sure to continuing folding the whipped cream and raspberry filling 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!
Finishing the Raspberry Cream Pie
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 overnight! I prefer to chill the pie over night, so it truly sets up firm.
Raspberry Pie Finishing Touches and Serving Tips
I love my garnishes! Y’all 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 whipped 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.
Other Favorite Pie Recipes
- Caramel Pecan Cheesecake Pie Recipe
- Homemade Fresh Peach Hand Pies
- Double Crust Purple Plum Pie
- Strawberry Rhubarb Pie
- Easy Pumpkin Pie Recipe
- Chocolate Cashew Pie
- Pecan Pie from Allrecipes.com
Thanks for stopping by my Nest! 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.
- 12 oz. softened cream cheese
- 2 eggs
- 1/2 cup sugar
- 2 packages (10 oz. each) Frozen Raspberries, thawed
- 5 teaspoons cornstarch
- 1 cup Sour Cream
- 1 Cup heavy whipped cream
- 1 - 9 inch unbaked pie shell with high rim
- Whipped cream and fresh raspberries for garnish
- 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.
- Let stand on cake rack until completely cool.
- Spread 1 cup of sour cream over the cream cheese layer and chill for 1 hour.
- 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.
- Remove from heat and allow to cool completely.
- In your mixer with your whisk attachment, beat whipping cream till stiff peaks form.
- Fold thickened cooled raspberry mixture into whipped cream until completely combined.
- Spoon on top of of pie. Spread to edges of crust leaving rounded and high in center.
- Chill several hours, or overnight.
- Garnish with sweetened whipped cream and fresh raspberries if desired.
*Note prep time includes chill time.
Serving Size:1 slice
Amount Per Serving: Calories: 239Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 128mgCarbohydrates: 19gFiber: 0gSugar: 12gProtein: 4g