Raspberries Creme Pie
Indulge in the irresistible elegance of this Raspberries Crème Pie, a no-fuss dessert that perfectly balances rich, creamy filling with the bright tang of fresh raspberries. Featuring a buttery graham cracker crust baked to golden perfection, the pie is filled with a velvety mixture of whipped cream and cream cheese, lightly sweetened with powdered sugar and vanilla. Topped with a radiant layer of juicy raspberries brushed with a glossy raspberry jam glaze, this dessert is not only a feast for the palate but also a stunner at the table. Perfect for festive gatherings or summer celebrations, this impressive yet simple recipe takes just 20 minutes of prep and requires no special skills. Serve it chilled for a refreshing, crowd-pleasing treat that’s as beautiful as it is delicious! Keywords: raspberries crème pie, graham cracker crust, cream cheese filling, summer dessert, raspberry glaze.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 cups Fresh raspberries
- 0.25 cups Raspberry jam
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool completely.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using an electric mixer.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Spoon the cream filling into the cooled crust and smooth the top with a spatula.
Arrange the fresh raspberries evenly over the cream filling.
In a small saucepan, heat the raspberry jam and water over low heat, stirring until the jam is melted and smooth.
Using a spoon or a pastry brush, gently glaze the raspberries with the melted jam mixture to give them a glossy finish.
Refrigerate the pie for at least 2 hours to allow it to set completely before slicing and serving.
Serve chilled and enjoy!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 32.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 154 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.
