Description
This No-Bake Raspberry Pie is a refreshing, easy-to-make dessert with a graham cracker crust, creamy filling, and a vibrant raspberry topping. Perfect for warm days or when you want a quick yet impressive treat.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
- 1 tbsp water
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- In a small saucepan, heat raspberry jam and water over low heat until melted and combined. Allow to cool slightly.
- Arrange fresh raspberries over the pie filling. Drizzle with the raspberry glaze.
- Refrigerate for at least 4 hours or until set before serving.
Notes
- You can substitute graham cracker crust with a store-bought one for convenience.
- Chilling the pie overnight helps the flavors to meld better.
- Use frozen raspberries if fresh are not available, but thaw and drain them first.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg