Raspberry Cream Pie - Life In The Lofthouse (2025)

Raspberry Cream Pie will stop everyone in their tracks to have a slice of this dessert. A graham cracker crust topped with layers of cheesecake and raspberry filling!

This dessert is one to be marveled at. A slice of this on a plate is to behold a work of art. It looks so good you may not want to eat it! Oh, who am I kidding, you will devour a piece of this once it touches your lips. Raspberry Cream Pie is a show stopping dessert that will impress anyone. Make this for special occasions such as an anniversary, Thanksgiving or Valentine’s Day! Everyone is sure to fall in love with it.

RASPBERRY CREAM PIE

This tart and creamy dessert starts with a homemade graham cracker crust. On top of the crust sits a thin and even layer of cream cheese filling. It gives each bite the perfect balance from the tart raspberry flavor. Next there is a generous portion of a raspberry topping. It’s not quite a jam, nor a marmalade, or filling. It’s uniquely its own, and totally tasteful. Small floret piping of whipped cream around the top is the perfect esthetic for this desirable dessert.

INGREDIENTS FOR RASPBERRY CREAM PIE

CRUST

• 1 1/2 cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 1 Tablespoon all-purpose flour
• 6 Tablespoons butter melted

RASPBERRY TOPPING

• 1 1/3 cups granulated sugar
• 6 Tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups water (2 cups if using fresh berries)
• 4 Tablespoons corn syrup
• 1 bag (12-ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
• 1 Tablespoon fresh lemon juice

CREAM CHEESE FILLING

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 4 ounces (1/2 a container) Cool Whip or frozen whipped topping, thawed

INSTRUCTIONS

Preheat the oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a deep dish 9-inch pie plate. (*Important that it is a deep dish). Bake the crust for 8 to 10 minutes. Remove from the oven, set aside.

For the raspberry topping mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. Stir constantly. (This may take up to 20 minutes or so to thicken.) Once thickened, strain the seeds with a fine mesh strainer. Then set aside the filling to cool.

For the cream cheese filling use an electric hand-mixer and beat together cream cheese, powdered sugar, and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust. Then spoon the cooled raspberry topping over cream cheese filling. Place pie in the fridge to chill and set for at least 3 hours. Serve and enjoy!

SERVINGS

Each pie makes 8 servings. Cut the pie into even slices by cutting directly from one end to the other evenly. This will be an easier way to get all similar sized slices. When you start by cutting in the middle and working your way to the edge each piece can get a little wonky. This dessert deserves to be cut and presented in the finest fashion.

STORING LEFTOVERS

If you have some slices left in the baking dish keep them in there. This will eliminate the need to dirty another dish or Tupperware. Cover with saran wrap and place in the fridge. The pie should stay good for up to 3 days.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PIES!

Caramel Cream Pie – Any caramel lover’s fantasy will come true with this rich and indulgent pie.

Chocolate Chip Cookie Pie – The classic cookie is turned into an entire pie baked and best served with a cool scoop of vanilla ice cream on top.

Shredded Apple Pie – This tasty homemade apple pie is a new twist on an American classic.

Maple Pie – A thin and crispy crust is filled with a rich maple filling that is unique and will blow your taste buds away!

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