This raspberry cream pie recipe is perfect for summertime, it has a creamy cream cheese pie filling topped with a raspberry sauce and fresh raspberries and can be made fresh or frozen.
This recipe is one of my favorites to make in the summer because it’s so simple to make but also so versatile. You can use strawberries, blueberries, or even blackberries instead of raspberries, and they all taste amazing. Then, to make it even better, it’s a no-bake, which you will definitely appreciate in the hot summer months.
Table of Contents
Ingredients you need for Raspberry Cream Pie
- Pie crust I like to use a graham cracker crust, but a cookie crust or a pre-made butter pastry crust
- Cream cheese Use full-fat cream cheese for the best flavor and texture.
- Powdered sugar is used as a sweetener in the cream cheese layer.
- Vanilla I love using my homemade vanilla extract when I’m baking. It adds such great flavor and depth to baked goods.
- Whipping cream is used in both the cream cheese layer and decorating the top of the pie.
- Granulated sugar is used in the raspberry layer.
- Cornstarch and water This is what thickens the raspberry layer, also known as a slurry.
- Raspberries I prefer to use fresh and frozen strawberries in this recipe, but one or the other works too. Frozen strawberries are a great choice for the filling because they are picked at the peak of freshness and are generally less expensive. I save the fresh ones for decorating the top of the pie.
How to make Raspberry Cream Pie
- Place sugar, water, and cornstarch in a small pot. Heat over medium-high heat and stir till the sugar dissolves and it lightly simmers.
- Add 1-½ cups of raspberries and simmer till berries break apart. Remove from heat and allow to cool completely while preparing the cream filling. The topping will thicken as it cools.
Cream Cheese Filling
- Place heavy cream into a bowl. Using a stand mixer or a hand mixer, whisk on high till the peaks appear and the cream is not liquid.
- In a separate medium bowl, whisk together cream cheese, sugar, and pure vanilla.
- Once the cream cheese mixture is nice and smooth mix in the whipped cream mixture
- Layer cream cheese filling into a prepared pie crust. Place the cream pie in the fridge until the raspberry filling is completely cooled.
- Remove the pie from the fridge and spread the cooled raspberry topping on top of the cream layer; this is why you want it to be cooled before adding it. Top with fresh raspberries.
- Allow the pie to cool for an additional 10 minutes, up to 24 hours.
- Add whipping cream to the edges of the pie; this is optional but makes it look pretty. Slice and serve.
Pro tips for raspberry cream pie
- Soften your cream cheese It’s important to let the cream cheese sit out at room temperature for 30–60 minutes before using it. This will help to make the filling nice and smooth; if not, you will end up with small bits of unmixed cream cheese in your filling.
- Give yourself the time this recipe is quite simple to make but it does require a little bit of time with the chilling times a few times. You can make the whole thing in one day or prep ahead and make the crust a day ahead and then the filling and cream cheese chilling time the following day.
- Raspberries I like to use frozen and fresh in this recipe, but you can use a combination or all fresh if you prefer. I prefer the texture of the raspberry seeds, but if you don’t like them, just before you allow the raspberry filling to set aside, you can put it through a fine mesh strainer.
- The crust I like to use a graham cracker crust, but for this pie, you can use a buttery pastry crust or even an Oreo or Biscoff cookie crust to switch things up.
- Fruit Although this is a raspberry cream pie and we love the tartness of the raspberries, you can easily swap them out for blueberries, strawberries, blackberries, peaches, or any other fruits of your choosing. Just keep in mind that you might need to adjust the sugar a bit to account for sweetness or tartness depending on your fruit, and add additional cornstarch if your fruit is a little juicer.
- Filling If you want to switch up the filling a little bit, try adding 4 ounces of semisweet chocolate and mixing it into the cream cheese layer for a nice twist on this pie.
Frequently Asked Questions
Does this pie have to be refrigerated?
Yes, you will want to refrigerate your raspberry cream pie because of the cream cheese in the filling layer. It shouldn’t sit out of the fridge for longer than 2 hours.
Can this pie be made in advance?
You can make the pie up to 3 days in advance, although you should wait to decorate with whipped cream until just before serving. It can even be frozen and thawed in the fridge overnight before serving.
How long is raspberry pie good in the refrigerator?
Cream pies that use dairy products should always be stored in the fridge. Cover them with a lid or plastic wrap. This pie is good for 3-4 days in the fridge.
What makes a pie a cream pie?
A cream pie is a type of pie that is filled with a custard or pudding that is typically made with sugar, eggs, milk, or cream. This raspberry cream pie adds a raspberry layer on top, a cream cheese mixture, and a perfect mix of simple ingredients to make one of our favorite desserts.