Raspberry Cream Pie

Great-tasting desserts don’t always have to require a lot of time and effort. In fact, many of our most popular desserts don’t even need an oven! Made with an irresistible vanilla wafer-pecan crumb crust, a rich yet fluffy cream cheese filling and a tantalizingly refreshing raspberry topping, this raspberry cream pie recipe is the perfect no-bake dessert that will keep you berry cool all summer.

This contest-winning raspberry cream pie is made with just a handful of everyday ingredients and can be prepped in less than 30 minutes. Then it just chills in the fridge until you’re ready to serve. Whether you have company coming over or you’re the one heading out the door, raspberry cream pie is a make-ahead dessert that’s guaranteed to satisfy.

Raspberry Cream Pie Ingredients

• No-bake crust: Vanilla wafers, chopped pecans and melted butter make up the crust for this raspberry cream pie.
• Cream cheese: Rich and tangy cream cheese gives the filling body, so the slices hold their shape. It’s always smart to let cream cheese soften for about 30 minutes before mixing it with other ingredients. If you want a slightly lighter pie with fewer calories per serving, use light cream cheese or Neufchatel cheese.
• Confectioners’ sugar: A small amount of confectioners’ sugar sweetens the creamy filling to balance the cream cheese’s tang and the raspberries’ slight tartness.
• Orange liqueur: Grand Marnier is a popular orange liqueur sometimes used for baking. Its sweeter profile and subtle notes of vanilla work well in desserts. Try making homemade Grand Marnier for a special touch.
• Vanilla extract: You can use your favorite brand of vanilla extract or homemade vanilla extract if you keep some stocked in your pantry.
• Heavy whipping cream: Heavy whipping cream adds richness to the filling while incorporating air for a light and fluffy texture. You’ll need to whip the cream (like making whipped cream) before folding it into the cream cheese mixture.
• Raspberry topping: A simple raspberry topping comes together in minutes when you combine raspberries, sugar, cornstarch and water on the stovetop. If you’re in a rush, store-bought raspberry pie filling works in a pinch.

Directions

Step 1: Make the crust

In a large bowl, combine the vanilla wafer crumbs, pecans and melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch pie plate. Set aside.

Step 2: Prepare the filling

In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in the whipped cream, then spread the filling into the crust. Transfer the pie to the refrigerator and chill it until you’re ready to serve.

Editor’s Tip: Use a stand or hand mixer to make the filling. A whisk will be difficult; you need the power. As the pie chills, the filling will firm up slightly, making the pie easier to slice and serve. Folding in the whipped cream is easiest with a silicone spatula.

Step 3: Cook the raspberry topping

In a small saucepan, combine the sugar and cornstarch, then stir in the water and 1-1/2 cups of raspberries. Bring the mixture to a boil and cook, stirring frequently, for two minutes or until it’s thickened. Transfer the raspberry filling to a bowl and refrigerate it until it’s completely chilled.

Editor’s Tip: It is important to allow the raspberry topping to fully cool before adding it to the pie. Otherwise, the heat from the topping will soften the creamy pie base and cause it to not hold its shape well upon slicing.

Step 4: Serve the pie

To finish the raspberry cream pie, spread the topping over the cream filling. Garnish it with the remaining 1 cup of raspberries.

Raspberry Cream Pie Variations

• Try other fruit options: If you don’t like raspberries or if they’re out of season, make this pie with other berries. Try the topping from this strawberry cream cheese pie or the filling from our favorite five-minute blueberry pie.
• Get creative with the crust: Don’t be afraid to try a different crumb crust. Other options include chocolate wafer cookies and nuts like hazelnuts or walnuts.
• Omit the liqueur: If you prefer to bake without alcohol, omit the orange liqueur. In its place, add a teaspoon of orange extract or the zest of an orange, lime or lemon for a burst of citrus flavor.

How to Store Raspberry Cream Pie

Raspberry cream pie should be stored in the refrigerator, either covered with storage wrap or kept in an airtight pie storage container. It will last four to five days, but the cream may get a little weepy after three days (it will still taste great!).

Can you freeze raspberry cream pie?

While you can technically freeze this raspberry cream pie, it’s not our favorite pie for freezing. Cream pies tend to separate upon thawing from the freezing, leading to a soggy crust and less desirable texture. Fruit pies tend to freeze better. Here are more tips for freezing pie.

Raspberry Cream Pie Tips

Are fresh or frozen raspberries better for raspberry cream pie?

You can use either fresh or frozen raspberries for this no-bake raspberry cream pie. While both taste fantastic, we prefer fresh raspberries for aesthetics since they tend to hold their shape better when it comes to garnishing the pie. But frozen raspberries are great for the cooked topping.

How do you get a clean slice of cream pie?

To get a clean slice of any cream pie, make sure it’s thoroughly chilled. A firm filling will be easier to slice. Use a serrated knife to cut cleanly through the filling and crust, and warm it in hot water and wipe it off between slices.