Best 20 Raspberry Cream Pie Recipes

CONTEST-WINNING RASPBERRY CREAM PIE

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

RASPBERRY SOUR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

RASPBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

RASPBERRY CREAM PIE

Steps:

• Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
• Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
• Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
• Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
• Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE

Steps:

• Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
• Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
• Scatter remaining raspberries over pie. Cut into wedges and serve.
• *Sold at most supermarkets and at specialty foods stores.

EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE

Steps:

• 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
• 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
• 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
• 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
• 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
• 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
• 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
• 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)

RASPBERRY CREAM PIE

Steps:

• In a double boiler or heat-resistant bowl set over a saucepan of water, scald milk with vanilla bean. Remove bean. (It can be rinsed and reused.)
• Mix flour, sugar and salt. Add enough scalded milk to dry ingredients to make a slurry, stirring all the while. Return slurry to milk in double boiler and cook, stirring frequently until thickened.
• In a stand mixer, beat together egg yolks and whole egg. While beating, temper eggs with a few spoonfuls of thickened milk. Slowly add the rest of thickened mixture to eggs. Transfer to double boiler and cook over simmering water, stirring constantly, until mixture thickens to the consistency of thick custard. Strain and cool to room temperature. Fold in whipped cream.
• Pour mixture into baked pie shell. Cover with raspberries.
• Melt jelly over very low heat, stirring, until liquid. Pour or brush evenly over raspberries. Chill.

RASPBERRY CREAM PIE

Steps:

• 1. Dissolve Jello pkg in the boiling water, and cool to room temp. Break up the red raspberries and add to the jello mixture. Fold in the Cool Whip. Mix all ingredients well. Add to the crust. Refrigerate for 3-4 hours to set. Enjoy !

SOUR CREAM RASPBERRY PIE

Steps:

• In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.
• Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
• Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.

DAS DUTCHMAN ESSENHAUS RASPBERRY CREAM PIE

Steps:

• for the RASPBERRY PUDDING.
• heat the water and sugar.
• Mix the cornstarch, salt, water and lemon.
• Add to water, sugar, mixture.
• Boil until mixture is clear.
• Add gelatin and stir to dissolve.
• Add raspberries and cool.
• for the VANILLA FILLING.
• place 3 cups of milk in pan.
• Heat to scalding.
• Mix cornstarch, sugar, salt, vanilla extract, egg yolks, and 1 cup of milk.
• Slowly blend into hot milk, stirring constantly until thick.
• Cool.
• Pour 2 cups of vanilla filling into each pie shell.
• Place 2 cups of Raspberry Pudding on top of Vanilla filling.
• Top with whipped cream.

CREAM CHEESE RASPBERRY LEMONADE PIE

Steps:

• Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.

RASPBERRY COCONUT CREAM PIE

Steps:

• Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

RASPBERRY SOUR CREAM PIE

Steps:

• In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
• Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
• Sprinkle top with sugar.
• Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
• Cool, then keep refrigerated.

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
• Make praline:
• Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
• Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
• Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
• *Available at Italian markets and some supermarkets.

FRESH RED RASPBERRY CREAM PIE

Steps:

• Whisk sweetened condensed milk and lemon juice together in a bowl; gently fold in raspberries.
• Gently spread cream cheese onto the bottom and sides of graham cracker crusts using a spatula. Divide raspberry mixture between the two crusts; spread filling evenly within the crust.
• Refrigerate until set, at least 3 hours.

RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE

Steps:

• Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
• Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.

RASPBERRY CREAM MARSHMALLOW PUFF PIE

Steps:

• Place sliced banana in one layer in the crust.
• Pour milk in a bowl add pudding mixing well to blend.
• Fold the whipped topping and marshmallows.
• Fold in berries and spread onto the bananas.
• Garnish with berries of choice.
• Lightly cover and chill for at least 1 hour to overnight.

RASPBERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 375*F.
• In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
• Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
• Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!

BLACK-BOTTOM RASPBERRY CREAM PIE

Steps:

• For crust:
• Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.
• Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.
• For filling:
• Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.
• For topping:
• Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours.