Go Back
–+ servings
Slice of Raspberry Cream Pie on a plate with a fork.

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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Inactive Time 3 hours
Total Time 4 hours 10 minutes
Servings 12 servings
Calories 239 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*Note prep time includes chill time.

Nutrition

Serving: 1sliceCalories: 239kcalCarbohydrates: 19gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 75mgSodium: 128mgSugar: 12g
Tried this recipe?Let us know how it was!