Raspberry Cream Pie
Raspberry Cream Pie is made with a graham cracker crust, creamy cheesecake layers, and sweet-tart raspberry filling!
This dessert is one to be marveled at. A slice of this Raspberry Cream Pie on a plate looks like a work of art, so stunning you might hesitate to eat it! But once it touches your lips, you’ll savor every single bite. This homemade raspberry pie is perfect for special occasions like anniversaries, Thanksgiving, or Valentine’s Day. This creamy, fruity pie is sure to impress and delight everyone at the table. The creamy filling topped with vibrant raspberry and the deep-dish crust creates a dessert that’s as visually stunning as it is delicious.
RASPBERRY CREAM PIE
This tart and creamy dessert starts with a homemade graham cracker crust. A smooth layer of cream cheese filling sits on top, perfectly balancing the bright, tangy raspberry flavor. It’s topped with a generous helping of raspberry topping, neither jam nor marmalade, but a unique, flavorful layer all its own. Delicate piped whipped cream around the edges adds the finishing touch, making this dessert as beautiful as it is irresistible. I love making this fruity pie for Thanksgiving and Christmas to add a bright, refreshing contrast to all the rich chocolate and festive flavors. Add fresh raspberries or piped whipped cream around the edges for the perfect finishing touch.
Find my expert tips on how to make raspberry cream pie from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Raspberry Cream Pie Recipe:
- Buttery Graham Cracker Crust: A deep-dish graham cracker crust adds a rich, slightly sweet base that complements the tart raspberry topping.
- Homemade Raspberry Topping: Not quite jam, not quite sauce—this unique, thickened raspberry layer is full of flavor and naturally sweetened with a touch of lemon juice.
- Easy Party Dessert: With just a few simple steps: baking the crust, mixing the filling, and preparing the raspberry topping, you’ll have a delicious party-ready dessert with low effort.
- Make-Ahead Friendly: Chill the pie for at least 3 hours before serving, making it a perfect choice for holidays, dinner parties, or any special occasion.
Ingredients
Homemade Pie Crust
- 1 1/2 cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 6 Tablespoons butter melted
Raspberry Topping
- 1 1/3 cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups water (2 cups if using fresh berries)
- 4 Tablespoons corn syrup
- 1 bag (12-ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
- 1 Tablespoon fresh lemon juice
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 4 ounces (1/2 a container) Cool Whip or frozen whipped topping, thawed
Instructions
For The Homemade Pie Crust
Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.
For The Raspberry Topping
Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.
Note: Do not let this mixture boil. It takes a while for it to thicken, but once it does, it is quick to boil. Watch it closely and stir constantly.
For The Cream Cheese Filling
With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust.
Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!
Servings
Each pie yields 8 servings. Cut the pie into even slices by cutting directly from one end to the other evenly. This will be an easier way to get all similarly sized slices. When you start by cutting in the middle and working your way to the edge, each piece can get a little wonky. This dessert deserves to be cut and presented most finely.
Storage
If you have some slices leftover in the baking dish, keep them in there, and this will eliminate the need to dirty another dish or Tupperware. Cover with Saran Wrap and place in the fridge. The pie should stay good for up to 3 days. I do not recommend freezing this pie.
Holly’s Tips for The Best Raspberry Cream Pie:
- Use A Deep-Dish Pie Plate: A 9-inch deep-dish pie plate ensures enough room for the cream cheese filling and generous raspberry topping.
- Press Crust Evenly: Press graham cracker crumbs firmly and evenly along the bottom and sides for a sturdy, buttery base.
- Bake The Crust Lightly: Bake just until lightly golden (8–10 minutes) to avoid a hard or overly crunchy crust.
- Raspberry Topping Tip: Be patient with the raspberry topping. The topping thickens slowly. I recommend stirring constantly, and don’t let it boil to prevent burning or separating.
- Strain For Smooth Texture: Strain the raspberry topping through a fine mesh sieve to remove seeds and create a silky, glossy finish.
- Cool Before Layering: Ensure the crust and raspberry topping are fully cooled before assembling the pie to avoid melting the cream cheese filling.
- Chill Thoroughly: Refrigerate for at least 3 hours to let the layers set and the flavors meld together.
Frequently Asked Questions:
Absolutely, assemble and chill the pie for at least 3 hours before serving. It can be stored in the refrigerator for up to 3-4 days.
Yes, use 2 cups of fresh raspberries instead of 1 bag of frozen. Adjust the water slightly as needed for the topping.
A deep-dish 9-inch pie plate is recommended to hold the cream cheese filling and generous raspberry topping without spilling.
To make this Raspberry Cream Pie dairy-free, use a dairy-free cream cheese and a plant-based whipped topping in place of the traditional cream cheese and Cool Whip. Swap the butter in the graham cracker crust for a dairy-free alternative, and ensure any chocolate or other ingredients used are also dairy-free.
To make this Raspberry Cream Pie gluten-free, use a gluten-free graham cracker crust or make a homemade gluten-free crust. Ensure all other ingredients, like the cornstarch and toppings, are certified gluten-free.
Similar Recipes
Craving something similar? Try my Caramel Cream Pie next.
Looking for more fruit pie recipes? Save my Shredded Apple Pie and Banana Cream Pie Dessert.
In the mood for something different? Chocolate Chip Cookie Pie is everyone’s favorite chocolate chip cookie in pie form.
Looking for something festive for fall? This Maple Pie features a thin and crispy crust filled with a rich maple filling that is inspired by Canada’s popular dessert.
Have you made this Raspberry Cream Pie recipe? 🥧
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryCreamPie #ThanksgivingPieRecipes #LifeInTheLofthouse
Raspberry Cream Pie
Ingredients
Homemade Pie Crust
- 1 ½ cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 6 Tablespoons salted butter melted
Raspberry Topping
- 1 ⅓ cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 ½ cups water (use 2 cups water if using fresh berries)
- 4 Tablespoons corn syrup
- 1 bag (12 ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
- 1 Tablespoon fresh lemon juice
Cream Cheese Filling
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 4 ounces (1/2 a container) Cool Whip or frozen whipped topping thawed
Instructions
For The Homemade Pie Crust
- Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.
For The Raspberry Topping
- Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.
- Note: Do not let this mixture boil. It takes a while for it to thicken, but once it does, it is quick to boil. Watch it closely and stir constantly.
For The Cream Cheese Filling
- With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust.
- Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!
Nutrition
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
Are you kidding me? How do you eat just one piece???? I would have my whole face shoved in this pie! Your recipes are cray delish!
Ha! Thanks, Dana! It was really hard not to eat this whole pie myself 😀
This looks amazing!
I’m going to make this for Thanksgiving this year, along with a Eggnog cheesecake. Love to cook for my husband and kids.
I agree, cooking and baking for my family and friends is the best!
I’m going to try this with half coarsely chopped frozen cranberries, and half frozen raspberries. Thanks for the inspiration.
A must try, it looks easy enough and looks so good!!!
Hi. Did you try it with the seedless jam? I’m just curious because I don’t like the seeds either. Thanks.
Would this work with regular pie crust? I’ve got a ton of raspberries to use and I don’t like graham cracker crust.
I’ve always used a flaky pie crust with this type pie. Also used a homemade
vanilla pudding for the creamy part. Always goes fast.
I wanted to let you know that my 11-year-old daughter and I adapted this recipe for a Girl Scout Cookie Bake-Off and it won First Place! We used Savannah Smiles (lemon) cookies for the crust and used frozen wild raspberries we picked last summer. Thanks for the inspiration!
Holly, funny story: I grew up on a raspberry and Christmas tree farm in central Michigan in the 80s. My mother made a fabulous cream cheese bottom raspberry pie. Unfortunately she was diagnosed very early with Alzheimer’s before I was mature enough to realize all that would be lost from my childhoood. She has since passed. Her name, was Holly. Seriously!! So today I was searching for a pie that was close to hers ( my mother never wrote down a recipe).
I think this is it! The photos look like my childhood. I’ll be making it next weekend!
Thank you
PS: my dad’s name was Carol. They were married a week before Christmas 1959. They didn’t buy the raspberry and Christmas tree farm until the early 70’s. Dad declared it was perfect for them ❤️
What would you do with extra raspberry filling?
You could save it for later and serve it over ice cream! 🙂
I always make two pies due to the fact I always have extra raspberry topping. I just by two prepared graham craker crusts, two cool whips and cream chesse so doubling everything but the raspberry part, and give one away, always appreciated!
Could you make this in a square or rectangle pan instead? so it’s would not be as thick (kind of like a bar type) and just cut the servings in squares?
Add just a little more corn starch and it will thicken. I have found I have enough raspberry for two pies. Just double everything else but keep the Oz of berry’s the same
It looks like Christmas on a plate!
❤️☺️
Looks delicious! Can I use whipped cream instead of cool whip? My family really dislikes the taste of cool whip
Yes you can use fresh sweetened whipped cream to replace the cool whip 🙂
I made this last week for our church picnic. After the first piece went out it only took a minute or two for it to all be gone. They raved how good it was! Everyone wants the recipe. They loved it! Thank you
My oldest daughter’s favorite pie. She has been asking for this pie on her birthday for 3 years in a row now. We also make it at Thanksgiving. Its really delicious! Thank you Holly!
I am enjoying your recipes but could you please suggest an alternate to Cool Whip. We don’t sell that in the UK.
You can replace any Cool Whip amounts with fresh sweetened whipped cream! 🙂