Raspberries and Cream Pie

This is a summer must-make recipe. The Raspberries and Cream pie is fresh and light making it the best treat for hot afternoons and evenings. As much as we love a classic pie, sometimes it’s nice to have one ready without ever turning on the oven. This one doesn’t require any baking. Win. It does require some time to chill, so make sure you give yourself a little time to let it set up in the fridge.

Don’t have fresh raspberries? Swap them out for any berries or seasonal fruit. Just make a little sauce topping, and adjust the flavor to make sure it’s perfectly sweet for you!

Print Recipe

Raspberries and Cream Pie

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This fresh and light pie is the perfect companion to any summer meal. We love how easy and quick it is to whip up at a moment's notice.

Ingredients

  • CRUST:
  • 2 cups graham crackers (about 11 full crackers)
  • 1 ½ sticks of butter
  • 2 Tbsp powdered sugar
  • 1 tsp kosher salt
  • FILLING:
  • 1 package of cream cheese (8oz), softened
  • ½ cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 Tbsp orange juice
  • 1 cup heavy whipping cream, whipped to soft peaks.
  • RASPBERRY TOPPING:
  • 2 ½ cups fresh raspberries (about 2 pints)
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • ¼ cup orange juice
  • 1 tsp salt
  • Whipped cream to garnish

Instructions

1

Combine the graham cracker crumbs, butter, sugar, and salt. Press into the bottom and up the sides of a greased 9-in. pie plate. Make sure to compact the crumbs in as even a layer as possible. Place in the freezer for at least 30 minutes.

2

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, sugar, vanilla, and orange juice until light and fluffy. Fold in whipped cream.

3

Spread into the prepared crust. Chill until ready to serve.

4

In a small saucepan, combine sugar and cornstarch; stir in the juice and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Slightly mash the berries to create a thick sauce. Transfer to a bowl; refrigerate until chilled.

5

Spread topping over filling. Garnish with remaining berries and dollops (or piped stars) of whipped cream.

Hope you enjoy your tasty treat. Want to learn more about pies? Check out this post where we share all our best tips for making delicious pies.

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  • Brianna
    August 28, 2021 at 8:58 pm

    I love the premise of this recipe because it doesn’t require a large amount of fruit. The crumb crust did turn out VERY buttery though, like puddles of butter. I did not measure by volume and just went off of the 11 crackers, so maybe it wasn’t quite enough. The berry topping was also quite salty for my taste preference. Overall, a delicious berry and cream pie!

  • Nancy Bloomfield
    July 5, 2021 at 10:34 pm

    Can’t wait to try this