Raspberry Cream Pie Recipe
Make Raspberry Cream Pie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- 2
Mix the Crust Ingredients
Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- 4
Bake the Crust
Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until golden brown.
- 5
Cool the Crust
Remove from the oven and let the crust cool completely.
Filling Preparation
- 6
Prepare the Raspberry Filling
In a medium saucepan, combine the fresh raspberries, granulated sugar, cornstarch, water, and lemon juice.
- 7
Cook the Filling
Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5-7 minutes.
- 8
Cool the Filling
Remove from heat and let the raspberry mixture cool to room temperature.
- 9
Whip the Cream
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- 10
Combine Filling and Cream
Gently fold the whipped cream into the cooled raspberry mixture until well combined.
Assembly
- 11
Fill the Crust
Pour the raspberry cream filling into the cooled graham cracker crust.
- 12
Chill the Pie
Refrigerate the pie for at least 4 hours, or until set.
- 13
Serve
Slice and serve chilled, garnished with additional raspberries if desired.