Description
A delightful Raspberry Cream Pie that combines a buttery graham cracker crust with a creamy filling and fresh raspberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread half of the cream cheese mixture over the cooled crust. Layer half of the fresh raspberries on top.
- Add the remaining cream cheese mixture and top with the remaining raspberries. Drizzle lemon juice over the raspberries.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Notes
- This pie serves 8.
- For a twist, try using different berries like blueberries or strawberries instead of raspberries.
- You can also add a layer of chocolate ganache on top for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg