Raspberry Delight Pie
Indulge in the vibrant flavors of summer with this Raspberry Delight Pie, a no-fuss dessert that’s as stunning as it is delicious! Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a crown of fresh, juicy raspberries glazed with a tangy raspberry jam drizzle, this recipe is the epitome of effortless elegance. Perfect for any gathering, this creamy, fruit-forward pie comes together in just 30 minutes of prep time, with no complicated techniques required. Whether you're entertaining guests or simply treating yourself, this Raspberry Delight Pie is guaranteed to impress with its balance of textures, refreshing flavor, and show-stopping presentation. Keywords: raspberry pie, no-bake cream cheese dessert, summer berry dessert, easy fruit pie recipe.
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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
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cups heavy whipping cream
- 2 cups raspberries, fresh
- 0.5 cups raspberry jam
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, or until lightly golden. Remove and let the crust cool completely.
In a separate mixing bowl, use a hand or stand mixer to beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, and mix until fully incorporated.
In another bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in two batches until smooth. Be careful not to deflate the whipped cream.
Spread the cream cheese filling evenly into the cooled crust. Smooth the top with a spatula.
In a small saucepan, combine the raspberry jam, water, and cornstarch. Heat over medium heat, whisking constantly until slightly thickened and glossy. Remove from heat and let the mixture cool slightly.
Arrange the fresh raspberries evenly over the cream cheese filling in the pie. Drizzle the cooled raspberry glaze over the raspberries to coat them.
Refrigerate the pie for at least 2 hours to firm up before slicing and serving.
Optional: Garnish each slice with a dollop of whipped cream and a fresh raspberry on top.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 32.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 124 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.
