Raspberry Cream Pie Recipe
Light, fluffy cream filling topped w/raspberry compote.
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Ingredients
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Pie Crust
Cream Filling
Raspberry Compote
Method
Pie Crust
- 1
Prepare the Pie Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly coated.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Ensure it is evenly distributed.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes or until lightly golden. Remove from the oven and let it cool completely.
Cream Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
- 5
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.
- 6
Combine with Cream Cheese
In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- 7
Fill the Crust
Spoon the cream filling into the cooled pie crust, spreading it evenly. Refrigerate for at least 2 hours to set.
Raspberry Compote
- 8
Cook the Raspberries
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 10 minutes.
- 9
Cool the Compote
Remove from heat and let the raspberry compote cool to room temperature. Once cooled, it can be refrigerated until ready to serve.
Assembly
- 10
Top the Pie
Once the cream filling has set, pour the raspberry compote over the top of the pie, spreading it evenly.
- 11
Serve
Slice the pie and serve chilled. Enjoy your delicious raspberry cream pie!