Raspberry Coffee Pie
Indulge in the perfect fusion of bold flavors with this Raspberry Coffee Pie, a no-bake dessert that beautifully marries the sweetness of fresh raspberries with the rich depth of coffee-infused cream. Featuring a buttery graham cracker crust baked to golden perfection, this pie is layered with a luscious coffee cream filling made from whipped cream, cream cheese, and a hint of vanilla. A thin layer of raspberry jam provides a tart contrast, while a topping of juicy raspberries and optional dark chocolate shavings adds elegance and texture. Ready in just 30 minutes of prep and requiring minimal effort, this show-stopping dessert is ideal for coffee lovers and berry enthusiasts alike. Perfect for dinner parties or special occasions, serve it chilled for a refreshing slice that tantalizes every taste bud.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 tablespoon instant coffee granules
- 8 ounces cream cheese, softened
- 0.75 cups powdered sugar
- 1.5 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 0.5 cup raspberry jam
- 0.25 cup dark chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Transfer the crumb mixture to a 9-inch pie pan. Press firmly and evenly across the bottom and up the sides to form the crust.
Bake the crust for 8 minutes. Remove from the oven and allow it to cool completely.
In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water and let it cool.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until light and fluffy.
Gently fold in the whipped cream, vanilla extract, and the cooled coffee mixture to the cream cheese mixture until fully incorporated. Set aside.
Spread a thin layer of raspberry jam across the bottom of the cooled graham cracker crust.
Spoon and spread the coffee cream filling evenly across the jam layer, smoothing the top with a spatula.
Top the pie with fresh raspberries, arranging them evenly across the surface.
Optionally, sprinkle dark chocolate shavings over the top for added texture and flavor.
Refrigerate the pie for at least 4 hours or until it is fully set.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 34.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 144 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.
