RASPBERRY CREAM PIE
This Raspberry Cream Pie is a cool, creamy, no-bake dessert made with a buttery graham cracker crust, a fluffy raspberry cream filling, and fresh raspberries on top. It strikes the perfect balance between tart and sweet, making it a hit at family gatherings, spring brunches, or summer parties. Best of all, it can be made ahead for easy entertaining.
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes
Servings: Serves 8
Ingredients:
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 (8 oz) block cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- ¾ cup fresh raspberries (mashed slightly)
Topping:
- Additional fresh raspberries for garnish
- Optional: mint leaves, whipped cream, or white chocolate shavings
Instructions:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom and sides of a 9-inch pie plate. Chill in the fridge while preparing the filling.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, and beat until creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Then fold in mashed raspberries.
- Spread the filling evenly into the prepared crust. Smooth the top with a spatula.
- Refrigerate at least 4 hours or overnight until firm.
- Top with fresh raspberries and any optional toppings just before serving.
Serving Suggestion:
- Serve cold, garnished with a dollop of whipped cream and a sprig of mint. Pairs beautifully with iced tea or lemonade.
Tips:
- Use frozen raspberries (thawed and drained) if fresh aren’t available.
- Want extra texture? Add a layer of white chocolate chips between the crust and filling.
- You can also make this in a springform pan for a taller, more elegant pie.
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