Hey y’all! If you’re looking for a dessert that’s both delightful and visually stunning, this Raspberry Cream Pie is precisely what you need. With its creamy filling and juicy raspberries, it’s perfect for everything from family gatherings to a sweet treat on a lazy afternoon. Trust me, after just one bite, you’ll be hooked. Let’s get cooking!
Why You’ll Love This Raspberry Cream Pie
- It’s refreshingly sweet with a perfect balance of tart raspberries and smooth cream.
- The pie is easy to make and doesn’t require any baking skills.
- It features a crispy, buttery crust that complements the creamy filling.
- This dessert brings a pop of color to any table, making it ideal for festive occasions.
- It’s a crowd-pleaser that will have everyone coming back for seconds!
Ingredients
- 1 pre-made pie crust (9-inch)
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 2 tablespoons raspberry jam
Directions
Prepare the Crust
Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan and bake for 10 minutes until golden brown. Remove from oven and let it cool completely.
Make the Cream Filling
In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. In another bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture.
Assemble the Pie
Spread the cream filling evenly into the cooled pie crust. Arrange the fresh raspberries on top of the cream layer. Warm the raspberry jam slightly and drizzle over the raspberries.
Notes
- For a homemade pie crust recipe, check out Allrecipes.
- Ensure the cream cheese is softened for a smoother filling.
- Use a heavy cream for the best whipping results.
Variations
- Chocolate Raspberry Pie: Add a layer of melted chocolate on the crust before adding the cream filling.
- Lemon Raspberry Cream Pie: Fold in a tablespoon of lemon zest into the cream filling for a citrus twist.
- No-Bake Version: Use a graham cracker crust and refrigerate instead of baking.
Required Equipment
- Pie pan
- Electric mixer
- Mixing bowls
Storage Instructions
Store any leftover pie in the refrigerator for up to three days. Cover it with plastic wrap to maintain freshness.
Suggested Pairings
Serve this Raspberry Cream Pie with a scoop of vanilla ice cream or a dollop of whipped cream on top. Pair it with a refreshing glass of iced tea or coffee.
Pro Tips
- Chill your mixing bowl and beaters before whipping the cream for better volume.
- For an extra firm filling, chill the pie for at least 2 hours before serving.
- Check out this guide on whipping cream for perfect results every time.
FAQ
Can I use frozen raspberries?
Yes, just make sure to thaw and drain them well to prevent extra moisture in the pie.
What can I substitute for cream cheese?
Mascarpone cheese is a great alternative if you want a richer taste.
How do I prevent the crust from getting soggy?
Bake the crust thoroughly and ensure it’s completely cooled before adding the filling.