Raspberry Cream Pie
Indulge in the velvety delight of this Raspberry Cream Pie, a no-fuss dessert bursting with vibrant flavors and irresistible textures. Featuring a buttery, golden graham cracker crust, a luscious cream cheese and whipped cream filling, and a topping of fresh, juicy raspberries glazed with a hint of apricot jelly, every bite is a symphony of sweetness and tang. Perfect for gatherings, this elegant pie comes together in just 25 minutes of prep time, with the rest spent chilling in the fridge to perfection. Whether you're planning a summer picnic or craving a refreshing dessert for any season, this Raspberry Cream Pie is bound to steal the show. Easy to prepare and visually stunning, it's the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 cups Fresh raspberries
- 3 tablespoons Apricot jelly
- 1 tablespoon Water
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, pulse the graham crackers until fine crumbs form. Alternatively, place the graham crackers in a zip-top bag and crush with a rolling pin.
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture 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 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Evenly spread the cream filling into the cooled pie crust, smoothing the top with a spatula.
Arrange the fresh raspberries on top of the cream filling, creating a decorative pattern if desired.
In a small saucepan or microwave, heat the apricot jelly and water together until melted and smooth. Allow to cool slightly.
Using a pastry brush, gently glaze the raspberries with the apricot jelly mixture for a glossy finish.
Refrigerate the pie for at least 2 hours to set before serving.
Slice and enjoy your Raspberry Cream Pie!
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 192.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 401 mg | 9% | |
*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.
