Raspberry Ribbon Pie
Dive into pure dessert bliss with this Raspberry Ribbon Pie, a triumph of creamy, fruity indulgence perfect for any occasion. Built on a buttery graham cracker crust, this pie layers a velvety cream cheese filling with a vibrant, homemade raspberry ribbon crafted from preserves and fresh berries. The interplay of sweet and tangy flavors is complemented by a cloud-like texture from whipped cream, folded gently into the filling for an irresistibly airy finish. Topped with fresh raspberries, this no-bake delight is both visually stunning and delectably refreshing. Simple to prepare in just 25 minutes (plus chill time), Raspberry Ribbon Pie is a crowd-pleasing dessert that’s perfect for summer gatherings, holiday feasts, or romantic dinners. Discover the joy of crafting and savoring this showstopping treat today!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 tablespoon cornstarch
- 2 tablespoons 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 crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add in the vanilla extract and mix again.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread half of the cream cheese filling into the cooled pie crust, smoothing it into an even layer.
In a small saucepan, combine the raspberry preserves, cornstarch, and water over medium heat. Stir constantly until the mixture thickens and becomes glossy, about 2-3 minutes. Remove from heat and let it cool for 5 minutes.
Spread the raspberry mixture over the cream cheese layer in the pie, creating the 'ribbon' effect.
Top the raspberry layer with the remaining cream cheese filling, spreading it evenly.
Refrigerate the pie for at least 4 hours or until firm.
Before serving, garnish the pie with fresh raspberries on top for an extra touch of freshness.
Slice and enjoy this luscious Raspberry Ribbon Pie!
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 351.1 g | 128% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 218.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 710 mg | 15% | |
*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.
