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Rich and creamy, this Raspberry Cream Pie is calling all raspberry lovers.

Start by making a syrup from fresh raspberries so that it has time to cool.

It’s very simple to do. Just mix fresh raspberries, corn starch and sugar in a saucepan.

Heat and stir until it bubbles and thickens. Pour into a bowl and throw into the fridge to chill.

Next make the crust by crushing the vanilla wafers and mixing with pecans and butter. Press into a greased 9″ pie plate.

Now make the cream filling by whipping together the cream cheese, powdered sugar, sour cream and vanilla.

Stir the raspberry syrup into the cream mixture.

Whip the whipping cream to stiff peaks and gently fold into the raspberry mixture.

Pour the filling into the pie crust and smooth. Garnish with raspberries.

Cover and chill in the refrigerator for at least 2 hours. Overnight is best.

ENJOY!!!

Raspberry Cream Pie

A rich buttery crust with vanilla wafers and pecans pile high with a rich creamy filling with fresh raspberries. Summertime bliss! @mostdeliciouslife.com
Course Dessert, Party Food, pie

Ingredients
  

Raspberry Syrup

  • 16-20 ounces fresh raspberries
  • 5 tsp cornstarch
  • 4 Tbsp sugar

Crust

  • cups vanilla wafers, crushed **45-46 wafers
  • ⅓-½ cup pecans, chopped
  • ¼ cup butter, melted

Cream Filling

  • 8 ounces cream cheese, room temperature
  • ¾ cup powdered sugar
  • ½ cup sour cream
  • 2 tsp vanilla
  • cups heavy whipped cream, whipped to stiff peaks

Topping

  • fresh raspberries

Instructions
 

Raspberry Syrup

  • Mix the raspberries, cornstarch and sugar in a saucepan. Cook and stir over medium high heat until bubbles form and the syrup becomes clear.
    Pour into bowl and chill in refrigerator.

Crust

  • Mix the vanilla wafer crumbs with pecans and melted butter. Pour into a greased or sprayed 9 inch pie dish. Using a spoon or your fingers, press into the bottom and sides to form a crust.
    Chill in refrigerator until needed.

Cream Filling

  • Whip together the cream cheese, powdered sugar, sour cream and vanilla.
  • Fold in the cooled raspberry syrup.
  • Whip the cream and spoon over the filling. Use a spatula to gently fold the whipped cream into the mixture.
  • Gently pour the filling into the pie crust. Spread with a spoon gently mounding in the center.
    Decorate with fresh raspberries.
    Cover with cling wrap and chill in refrigerator for at least 2 hours.
  • Cut and serve!
Keyword cream pie, pie, rapberries, summer dessert