Raspberry and Cream Pie
Indulge in the luscious balance of sweet and tangy with this Raspberry and Cream Pie! Featuring a buttery, golden graham cracker crust baked to perfection, this no-bake filling combines velvety cream cheese, fluffy whipped cream, and a hint of vanilla for an irresistibly creamy texture. Fresh, juicy raspberries are layered into the filling, creating bursts of fruity flavor, while a delicate drizzle of warm raspberry jam adds an artistic flair and extra sweetness. With just 20 minutes of prep time, this dessert is ideal for dinner parties, summer gatherings, or any occasion that calls for a light and elegant treat. Best served chilled and garnished with fresh raspberries, this pie is as visually stunning as it is delicious. Perfect for lovers of no-bake desserts and berry-filled delights!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 300 grams Fresh raspberries
- 250 grams Cream cheese, softened
- 200 milliliters Heavy whipping cream
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Raspberry jam
- 50 grams Optional fresh raspberries for garnish
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand.
Press the mixture evenly into the bottom and sides of a 9-inch (23 cm) pie tin to form the crust. Use the bottom of a glass to press it firmly into place.
Bake the crust in the preheated oven for 8-10 minutes, or until golden and fragrant. Remove and let it cool completely.
While the crust is cooling, in a large bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy using a hand mixer or stand 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 fluffy.
Spread half of the cream filling evenly over the cooled crust.
Scatter the fresh raspberries over the cream layer, pressing them slightly into the filling.
Dollop the remaining cream mixture over the raspberries and smooth the top with a spatula.
Warm the raspberry jam slightly in the microwave, about 10-15 seconds, and drizzle it over the top of the pie in a decorative pattern.
Refrigerate the pie for at least 4 hours or overnight to set.
Before serving, garnish with optional fresh raspberries for a beautiful presentation.
Slice and serve chilled. Enjoy your Raspberry and Cream Pie!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 28.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 137 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.
