Raspberry Cream Pie


Raspberry Cream Pie

A rich cream cheese layer topped with a sour cream layer and a luscious Raspberry Cream Layer piled high in a flaky homemade crust. A sensational dessert for any dinner party or Holiday meal!


12 oz. softened cream cheese

2 eggs

1/2 cup sugar

2 packages (10 oz. each) Frozen Raspberries, thawed

5 teaspoons cornstarch

1 cup Sour Cream

1 Cup heavy whipped cream

1 - 9 inch unbaked pie shell with high rim

Whipped cream and fresh raspberries for garnish


In your mixer cream together cream cheese, sugar, and eggs. Blend until smooth. Pour into pie shell. Bake at 350° oven for 30 minutes or until filling is firm.

Let stand on cake rack until completely cool.

Spread 1 cup of sour cream over the cream cheese layer and chill for 1 hour.

In a medium sauce pan, over medium to low heat, combine raspberries and corn starch. Stir until well combined. Cook, stirring constantly, until thick and clear.

Remove from heat and allow to cool completely.

In your mixer with your whisk attachment, beat whipping cream till stiff peaks form.

Fold thickened cooled raspberry mixture into whipped cream until completely combined.

Spoon on top of of pie. Spread to edges of crust leaving rounded and high in center.

Chill several hours, or overnight.

Garnish with sweetened whipped cream and fresh raspberries if desired.

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