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