Description
Raspberry cream pie delivers a symphony of sweet and tangy flavors that dance across your palate. Creamy filling nestled in a buttery crust promises a delightful dessert experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 (170 grams / 6 ounces) ready-to-use graham cracker or shortbread crust
- 1 bag (340 grams / 12 ounces) frozen raspberries
- 1 cup granulated sugar
Dairy and Cream Components:
- 4 ounces (113 grams) cream cheese, softened
- ½ cup heavy whipping cream
- ⅓ cup powdered sugar
Flavor and Thickening Agents:
- 3 tablespoons water
- 3 tablespoons cornstarch
- ½ teaspoon vanilla extract
- Additional whipped cream & fresh raspberries for garnish
Instructions
- Prepare the cream cheese base by thoroughly blending softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until achieving a smooth, homogeneous texture.
- In a separate clean bowl, whip heavy cream (35% milk fat) until stiff, glossy peaks form using an electric mixer or whisk.
- Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy consistency without deflating the whipped cream.
- Transfer the creamy mixture evenly into the prepared graham cracker crust, using a spatula to create a smooth surface.
- Chill the pie in the refrigerator for 6 to 8 hours to allow the filling to set and develop a firm texture.
- Create the raspberry topping by combining water and cornstarch in a small bowl to form a smooth slurry.
- In a medium saucepan, combine fresh or frozen raspberries with granulated sugar, heating over medium heat until the mixture begins to bubble.
- Slowly incorporate the cornstarch slurry into the raspberry mixture, stirring continuously to prevent lumps and achieve a glossy, thickened consistency.
- Simmer the raspberry sauce for 2 minutes, then remove from heat and allow to cool completely at room temperature.
- Refrigerate the raspberry sauce for at least 1 hour to enhance its thickness and flavor.
- Once the cream cheese layer is set, carefully spread the chilled raspberry sauce over the top, creating an even, vibrant layer.
- Return the pie to the refrigerator and let it set overnight to allow flavors to meld and textures to stabilize.
- Before serving, garnish with dollops of freshly whipped cream and scatter whole or halved fresh raspberries on top for an elegant presentation.
Notes
- Chilling is crucial for developing rich, creamy texture and allowing flavors to meld perfectly.
- Make sure cream cheese is fully softened to avoid lumps and ensure smooth, silky filling.
- Use fresh, ripe raspberries for the most vibrant and intense fruit flavor in the topping.
- Whip heavy cream to stiff peaks carefully to maintain its structure and create light, airy filling.
- Create a stable raspberry sauce by cooking and thickening with cornstarch for perfect consistency.
- Prepare pie at least 8-10 hours before serving to guarantee proper setting and optimal taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg