Black Raspberry Cream Pie
Indulge in the vibrant flavors of summer with this luscious Black Raspberry Cream Pie, a show-stopping dessert that's as beautiful as it is delicious. This recipe combines the tart sweetness of fresh or frozen black raspberries with a silky cream cheese layer, all nestled in a golden pie crust. Topped with pillowy clouds of freshly whipped cream, each bite delivers a perfect balance of tangy, creamy, and sweet. With just 20 minutes of prep, this easy-to-make pie is ideal for family gatherings, potlucks, or impressing guests at any occasion. Whether adorned with fresh raspberries or a sprinkle of powdered sugar, this no-bake layered pie is a refreshing treat that’s perfect for summer and beyond.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 unit Pie crust (homemade or store-bought)
- 2 cups Fresh or frozen black raspberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 cups Water
- 1 cups Heavy cream
- 2 tablespoons Powdered sugar
- 4 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to the temperature specified for your pie crust. If using a homemade crust, blind bake it until golden and fully cooked. Allow it to cool completely on a wire rack.
In a medium saucepan, combine the black raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles. This should take about 8-10 minutes. Remove from heat and let the mixture cool slightly.
In a large bowl, use an electric mixer to whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
In another mixing bowl, beat the softened cream cheese and vanilla extract until smooth and creamy.
Gently fold half of the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Once the pie crust and black raspberry mixture have cooled, spread the cream cheese mixture evenly on the bottom of the crust.
Layer the black raspberry mixture over the cream cheese layer, smoothing it out with a spatula.
Top the pie with the remaining whipped cream, spreading it evenly or piping it decoratively if desired.
Refrigerate the pie for at least 2 hours to allow the layers to set.
Serve chilled and garnish with fresh black raspberries or a light dusting of powdered sugar if desired.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 23.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
