Raspberry Cream Pie

Friday, September 25, 2009
No Bake Pies are so easy and this Raspberry Cream Pie is light fluffy and bursting with the fresh taste of raspberries in the filling.

This decadent dessert is super easy to make with softened cream cheese, fresh raspberry pureed and whipped topping, or whipped heavy cream, each fork full is a heavenly delight.

The filling is poured into a regular baked pie crust or graham cracker crust either store-bought or homemade.

This pie is so pretty to serve guests and has a real refreshing light taste for a summer pie for dessert at any bbq.

Scroll down to the recipe card to print off this easy recipe and to avoid any ads hit print.



creamy raspberry filled pie





Step By Step No Bake Raspberry Cream Pie

  1. prepare the crust or use a store-bought
  2. dissolve the sugar in a saucepan with raspberries that have been pureed
  3. whip the cream cheese and add cooled berries
  4. fold in the whipped topping
  5. pour into the crust and refrigerate for at least 2 hours
  6. garnish with raspberries and fresh mint 


raspberry filling for pie


Tips

  • use premade graham cracker or oreo cookie crust ((regular pie crust, pretzel crusts also can be substituted)
  • for easy slicing freeze the pie before serving
  • use a different fruit
  • use a food mill to remove seeds if you're not able to reach the seeds or dislike them
  • frozen-thawed whipped toppings can be used or chilled heavy cream whipped
  • add mini chocolate chips on top of crushed favorite candy bars on top of the pie
  • use a chocolate crust in place of graham crackers
  • toasted coconut and nuts can be another garnish
  • add lemon extract instead of vanilla
  • keep refrigerated until ready to serve
  • pie lasts two days refrigerated if you're lucky it isn't all gone!


red raspberries


Ingredients You Will Need(for complete instructions scroll to the recipe card below)


  • graham cracker crust
  • fresh raspberries
  • cream cheese
  • sugar
  • whipped topping thawed or real whipped cream sweetened
  • vanilla
  • Optional Garnishes: more berries and fresh mint

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Decadent No-Bake Pies



As I mentioned this pie can be made with any fruits you like.


The pie is perfect all decked out when hosting a party or can be left plain with a dollop of whipped cream on top.


A perfect dessert for celebrating a birthday party, or holiday and the best dessert after that backyard barbecue.


If you're a red raspberry lover this will be your new favorite cream pie to whip up!


Raspberry Cream Pie

Raspberry Cream Pie
Yield: 10
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 3 MinInactive time: 2 HourTotal time: 2 H & 13 M
This is a cream cheese with raspberry puree and whipped cream or topping poured into a graham cracker crust. It's a fluffy decadent filling and easy to make

Ingredients

  • 1 frozen pie crust baked or graham cracker crust (you can use any kind and flavored crust you prefer even a cookie crust)
  • 6 ounces fresh raspberries(more if you want a few to garnish with)
  • 1/4 cup sugar
  • 1 package 8 ounces of cream cheese softened
  • 3 cups thawed whipped topping or whipped sweetened heavy whipping cream
  • 1 teaspoon vanilla extract or lemon extract
  • Optional: fresh mint
  • For making a homemade graham cracker crust:
  • 2 cups graham crackers crumbs put through a food processor until fine crumbs appear
  • Note:( The crust can also be made with Oreo cookies, nutter butter, vanilla wafers, or any other cookies you love) Reserve 1/2 cup crumbs for the top of the pie if using whipped cream topping.
  • Regular pie crust recipes can be used instead of graham crackers. Make pastry-style regular pie crust 9-inches deep-dish
  • 2 tablespoons sugar (omit sugar if using cream-filled cookies or regular pie crust recipe)
  • 6 tablespoons butter melted (only used for graham crackers and cookie crumbs)

Instructions

  1. Prepare the pie crust or use a store-bought brand premade and set aside.
  2. For the homemade graham cracker crust:
  3. Place the crumbs from the food processor in a bowl with melted butter and sugar.
  4. Press into a 9-inch deep pie plate and pack the crumbs down.
  5. Bake for 7 minutes at 375 degrees cool completely before filling.
  6. If using a regular pie crust we prefer a frozen kind and bake that to package instructions, cool, and set it aside.
  7. Filling:
  8. Place around 1 1/2 cups of raspberries in a saucepan with the sugar and boil mashing down until the sugar is dissolved. This takes around 3 minutes on medium heat.
  9. Note: for seedless run through a food mill to remove any seeds after it's cooked down.
  10. Cool.
  11. In a large mixing bowl add the softened cream cheese and whip until fluffy then add the cooled raspberry mixture.
  12. Fold in thawed whipped topping(around 3 cups which is 1 1/2 tubs full) or 3 cups of whipped heavy cream.
  13. Assembly:
  14. Pour this into the prepared pie crust.
  15. Chill for at least 2 hours before serving.
  16. Garnish with raspberries and fresh mint.

Notes

Tips

  • use premade graham cracker or oreo cookie crust ((regular pie crust, pretzel crusts also can be substituted)
  • for easy slicing freeze the pie before serving
  • use a different fruit
  • use a food mill to remove seeds if you're not able to reach the seeds or dislike them
  • frozen-thawed whipped toppings can be used or chilled heavy cream whipped
  • add mini chocolate chips on top of crushed favorite candy bars on top of the pie
  • use a chocolate crust in place of graham crackers
  • toasted coconut and nuts can be another garnish
  • add lemon extract instead of vanilla
  • keep refrigerated until ready to serve
  • pie lasts two days refrigerated if you're lucky it isn't all gone!


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American


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