Raspberry Cream Pie

4.8
(25)
20 Reviews
6 Photos

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Submitted by The Sweet and Sour Baker
Updated on February 6, 2024
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Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
2 hrs
Total Time:
3 hrs 5 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 recipe unbaked pie crust

Raspberry Topping:

  • ¼ cup white sugar

  • 1 tablespoon cornstarch

  • 1 (12 ounce) package frozen raspberries

  • 1 ½ tablespoons water

  • 1 ½ tablespoons lemon juice

  • 1 tablespoon butter

  • ½ teaspoon vanilla extract

Cream Filling:

  • 1 ½ cups heavy cream

  • 1 (8 ounce) package cream cheese, softened

  • ¾ cup powdered sugar

  • 1 tablespoon vanilla extract

  • ½ cup sour cream

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.

  3. Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.

  4. Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.

  5. Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.

  6. Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.

  7. Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Cook's Note

I used the basic pie crust recipe from the Taste and Tell blog, but a store-bought crust would work just fine!

Fresh raspberries will also work in this recipe.

28 home cooks made it!

Nutrition Facts (per serving)

505 Calories
38g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 505
% Daily Value *
Total Fat 38g 49%
Saturated Fat 21g 106%
Cholesterol 102mg 34%
Sodium 236mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 7%
Total Sugars 20g
Protein 5g 11%
Vitamin C 7mg 8%
Calcium 77mg 6%
Iron 1mg 8%
Potassium 105mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.