Description
This delightful Raspberry Cream Pie is a creamy, no-bake dessert perfect for summer gatherings. Featuring a smooth blend of cream cheese and whipped heavy cream folded with fresh raspberries and a sweet graham cracker or traditional pie crust, it offers a luscious and refreshing taste. The pie is topped with a drizzle of warm seedless raspberry jam and garnished with fresh raspberries, making it as visually appealing as it is delicious.
Ingredients
Scale
Crust
- 1 pre-baked 9-inch pie crust (graham cracker or traditional)
Filling
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ½ cups fresh raspberries, divided
- 2 tablespoons seedless raspberry jam
Instructions
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Whip Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. This will add lightness and volume to the filling.
- Fold Whipped Cream into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture until fully combined, making sure to maintain the airy texture.
- Assemble Pie Filling: Spoon the filling into the cooled pie crust and spread it evenly with a spatula, smoothing out the top for an attractive finish.
- Add Raspberries: Reserve ½ cup of fresh raspberries for garnish. Fold the remaining 2 cups of raspberries gently into the filling or alternatively, spread them on top of the pie for bursts of fresh berry flavor.
- Warm Raspberry Jam: In a small microwave-safe bowl, heat the seedless raspberry jam for 10 to 15 seconds until it becomes melted and easily pourable.
- Glaze the Pie: Drizzle the warmed raspberry jam over the top of the pie to add shine and extra sweetness.
- Chill to Set: Refrigerate the pie for at least 4 hours or until the filling is firmly set and chilled through.
- Garnish and Serve: Before serving, decorate with the reserved fresh raspberries to enhance appearance and flavor.
Notes
- For enhanced flavor, add some lemon zest to the cream cheese filling.
- This pie is best consumed within 2 days and should be kept chilled to maintain freshness.
- If using frozen raspberries, ensure they are fully thawed and well-drained to avoid excess moisture in the pie.
