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The Most Amazing Raspberry Cream Pie

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  • Author: simplemealsbykim
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 45 minutes (including chill time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegetarian

Description

A luscious raspberry cream pie with a silky smooth filling and a perfectly flaky crust, topped with fresh raspberries and whipped cream. This pie is perfect for any occasion.


Ingredients

Units Scale
  • 1 pre-made pie crust
  • 1 1/2 cups fresh raspberries
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Fresh raspberries for garnish
  • Whipped cream for topping

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Bake the pre-made pie crust according to package instructions. Let it cool completely.
  3. In a mixing bowl, combine the softened cream cheese, sweetened condensed milk, vanilla extract, and lemon juice. Beat until smooth and well combined.
  4. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  6. Puree 1 cup of raspberries in a blender or food processor and strain out the seeds. Fold the raspberry puree into the cream mixture.
  7. Pour the raspberry cream mixture into the cooled pie crust.
  8. Refrigerate the pie for at least 4 hours or until set.
  9. Before serving, garnish with fresh raspberries and whipped cream.

Notes

  • Ensure the pie crust is fully cooled before filling it with the cream mixture to avoid it becoming soggy.
  • You can use frozen raspberries, but fresh ones give the best flavor and texture.
  • If you prefer a thicker filling, add a bit more cream cheese to the mixture.
  • This pie is best served chilled and can be stored in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 100mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 80mg