Das Dutchman Essenhaus Raspberry Cream Pie
Indulge in the velvety delight of Das Dutchman Essenhaus Raspberry Cream Pie, a show-stopping dessert that combines the tangy sweetness of raspberries with a rich, creamy filling. This recipe features a buttery graham cracker crust baked to golden perfection, topped with a luscious layer of whipped cream cheese filling, and crowned with a vibrant homemade raspberry topping made from fresh berries and preserves. Perfect for special occasions or a refreshing summer treat, this pie is as stunning as it is irresistible. Easy to prepare and boasting a delightful balance of sweet and tart flavors, this chilled dessert will keep your guests coming back for seconds. Whether you're a fan of fruit-filled pies or creamy no-bake desserts, this raspberry cream pie is a must-try indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.33 cups Butter, melted
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cups Heavy whipping cream
- 1 cup Raspberry preserves
- 1.5 cups Fresh raspberries
- 2 tablespoons Cornstarch
- 0.25 cups Water
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to create an even crust.
Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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 the cream cheese mixture evenly over the cooled crust. Refrigerate the pie for at least 1 hour to set the filling.
For the raspberry topping, combine the raspberry preserves, fresh raspberries, cornstarch, and water in a small saucepan over medium heat.
Stir constantly until the mixture begins to thicken and bubble, about 3-5 minutes.
Remove the raspberry topping from heat and let it cool slightly, then spread it evenly over the cream layer of the pie.
Refrigerate the pie for another hour or until fully chilled.
Serve the raspberry cream pie chilled and enjoy!
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 475.6 g | 173% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 329.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 385 mg | 30% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 803 mg | 17% | |
*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.
