Best 13 Raspberry Patch Cream Pie Recipes

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Raspberry Patch Cream Pie: A Delightful Treat for Special Occasions.

Indulge in the sweet and tangy goodness of a Raspberry Patch Cream Pie, a classic dessert that combines a creamy filling, fresh raspberries, and a flaky crust. Whether you're a seasoned baker or just starting your culinary journey, let our expert guide help you create this delectable pie from scratch, providing step-by-step instructions, helpful tips, and variations to suit your taste preferences. As you embark on this baking adventure, your kitchen will be filled with the enticing aroma of baked goods, and the end result will be a beautiful and delicious pie that will impress your loved ones and become a cherished tradition for special occasions.

Here are our top 13 tried and tested recipes!

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

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.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Provided by The Sweet and Sour Baker

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h5m

Yield 8

Number Of Ingredients 13

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

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.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY



Easy Raspberry Cream Pie Recipe by Tasty image

Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar

Provided by Susan Vannah

Yield 4 servings

Number Of Ingredients 5

2 cups graham cracker
½ cup butter
2 packages raspberry, or strawberries
3 cups whipped cream
1 tablespoon powdered sugar

Steps:

  • Spray pan with cooking spray.
  • In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
  • Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
  • Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

12 graham crackers, finely ground (about 1 1/2 cups)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 large egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
3/4 teaspoon coarse salt
2 3/4 cups whole milk
1 vanilla bean, split and scraped
3 tablespoons unsalted butter, room temperature, cut into pieces
3 cups raspberries (about 12 ounces)
1 cup heavy cream
2 tablespoons confectioners' sugar

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.

RASPBERRY SOUR CREAM PIE



Raspberry Sour Cream Pie image

A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

Provided by Cathy M.

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h

Yield 16

Number Of Ingredients 12

2 (9 inch) unbaked pie crusts
2 eggs
1 ⅓ cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup all-purpose flour
3 cups raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped walnuts
¼ cup butter, chilled

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.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Number Of Ingredients 5

1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can red raspberry frozen lemonade concentrate, thawed
1 (8-ounce) container reduced fat non-dairy frozen whipped topping, thawed
1 cup fresh or frozen red raspberries, divided
1 Keebler® Ready Crust® reduced fat graham cracker pie crust

Steps:

  • 1. In large bowl stir together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Sprinkle 1/2 cup of raspberries in crust. Spread lemonade mixture over top. Refrigerate or freeze at least 6 hours or until firm.2. If frozen, let stand at room temperature for 15 minutes before cutting. Top with remaining raspberries. Store in refrigerator or freezer.

Nutrition Facts : Nutritional Facts Serves

EASY RASPBERRY CREAM PIE



Easy Raspberry Cream Pie image

You may already have everything you need on hand to make this Easy Raspberry Cream Pie. And-bonus!-you don't even have to crank up the oven.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 9 servings

Number Of Ingredients 7

18 thin vanilla creme-filled chocolate sandwich cookies, crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup seedless raspberry fruit spread
1/2 cup cold milk
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Mix cookie crumbs and butter in 8-inch square pan; press onto bottom of pan.
  • Whisk cream cheese and fruit spread in large bowl until blended. Gradually whisk in milk. Add pudding mix; beat 2 min. Stir in 2 cups COOL WHIP. Spoon over crust.
  • Refrigerate 3 hours. Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

RASPBERRY CREAM CHEESE PIE RECIPE



Raspberry Cream Cheese Pie Recipe image

If you love raspberries, raspberry cream cheese pie is a must-make recipe!

Provided by Camille Beckstrand

Categories     Dessert

Time 1h22m

Number Of Ingredients 12

1½ cups finely ground graham cracker crumbs
¼ cup white sugar
6 Tablespoons butter (melted)
1½ cups heavy cream
8 ounces cream cheese (softened, (1 package))
¾ cup powdered sugar
1 Tablespoon vanilla extract
½ cup sour cream
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons water
2½ cups fresh or frozen raspberries (divided)

Steps:

  • Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
  • Bake at 375 degrees for 7 minutes. Set aside and let cool.
  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
  • In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
  • Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
  • Spread cream filling into the cooled pie crust. Place in the fridge.
  • 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.
  • Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
  • Serve immediately or chill until serving.

Nutrition Facts : Calories 581 kcal, Carbohydrate 66 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 106 mg, Sodium 342 mg, Fiber 3 g, Sugar 50 g, UnsaturatedFat 10 g, ServingSize 1 serving

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

This is a tried and true recipe. Nice flavors, and light texture. Love those raspberries, but you could use any other berry instead.

Provided by Miss Annie

Categories     Pie

Time 3h35m

Yield 1 pie

Number Of Ingredients 11

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
1 1/2 teaspoons cinnamon
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3/4 cup cream
1 teaspoon unflavored gelatin
1/2 cup water
1 lb fresh raspberries or 1 lb frozen raspberries, thawed and drained
whipped cream (to decorate)

Steps:

  • Combine graham cracker crumbs, sugar, melted butter, and cinnamon.
  • Press into a 9-inch pie pan, set aside.
  • Beat cream cheese and sugar until smooth.
  • Whip cream and gently fold into cheese mixture.
  • Soak gelatin in water 5 minutes in the top of a double boiler, over hot water.
  • Stir gelatin mixture until completely dissolved.
  • Stir gelatin into cream cheese mixture.
  • Fold in raspberries.
  • Pour into prepared crust.
  • Chill for 2 to 3 hours.
  • Before serving, decorate with whipped cream.

Nutrition Facts : Calories 3465.4, Fat 245.2, SaturatedFat 139.4, Cholesterol 692.9, Sodium 2416.1, Carbohydrate 301, Fiber 36.3, Sugar 179.8, Protein 37.5

CREAMY RASPBERRY PIE



Creamy Raspberry Pie image

The only thing difficult about my pie is letting it chill. We can't wait for that first light, fluffy slice. -Lorna Nault, Chesterton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1 package (3 ounces) raspberry gelatin
1/2 cup boiling water
1 cup low-fat vanilla frozen yogurt
1 cup fresh or frozen unsweetened raspberries
1/4 cup lime juice
2 cups whipped topping
1 graham cracker crust (9 inches)
Optional: Lime slices and additional raspberries and whipped topping

Steps:

  • In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.

Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Number Of Ingredients 5

1 (14-ounce) can sweetened condensed milk
2/3 cup frozen raspberry-lemonade concentrate , thawed
1 (8-ounce) container whipped topping
1 cup frozen raspberries , divided
1 graham cracker pie crust (9-inch)

Steps:

  • In a large mixing bowl, combine milk and concentrate mix well. Fold in whipped topping. Spoon 1/2 cup raspberries into the bottom of crust top with filling and chill for 6 hours. Top with remaining raspberries before serving. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RASPBERRY PATCH CREAM PIE



Raspberry Patch Cream Pie image

This looks like a good pie to try with fresh raspberries. Recipe is from Taste of Home. Prep time does not include chilling time.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup graham cracker crumbs
1/2 cup sugar
5 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
2 teaspoons milk
1 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons cornstarch
1 1/3 cups cold water
1/4 cup raspberry gelatin powder
3 cups fresh raspberries

Steps:

  • In small bowl, combine cracker crumbs, sugar and butter.
  • Press onto the bottom and up sides of an ungreased 9-inch pie pan.
  • Bake at 350 degrees for 9-11 minutes or until set.
  • Cool on a wire rack.
  • For filling, in small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla.
  • Carefully spread over crust.
  • For topping, in small saucepan, combine the sugar, cornstarch and water until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat; stir in gelatin until dissolved.
  • Cool to room temperature.
  • Refrigerate until slightly thickened.
  • Arrange raspberries over filling.
  • Spoon gelatin mixture over berries.
  • Refrigerate until set.

Nutrition Facts : Calories 507, Fat 24.7, SaturatedFat 14.7, Cholesterol 67.3, Sodium 267.7, Carbohydrate 69.6, Fiber 4.4, Sugar 53.8, Protein 4.7

Tips for Making Raspberry Patch Cream Pie:

To ensure a successful Raspberry Patch Cream Pie, here are some essential tips to keep in mind:
  • Use fresh raspberries: The vibrant flavor and texture of fresh raspberries contribute significantly to the pie's overall appeal. If using frozen raspberries, thaw them completely before using and drain off any excess moisture.
  • Don't overmix the dough: Overmixing the dough can result in a tough and dense pie crust. Mix the dough just until it comes together to prevent this.
  • Chill the dough before rolling: Chilling the dough before rolling makes it easier to handle and less likely to stick to your work surface. This step also helps prevent the dough from shrinking in the oven.
  • Trim the excess dough: After rolling out the dough, trim the edges to create a clean and even crust. This step helps the pie look more professional and prevents the crust from becoming too thick.
  • Use a deep pie plate: A deep pie plate ensures that there is enough space for the filling and prevents it from overflowing during baking.
  • Dot the bottom of the pie crust with butter: Dotting the bottom of the pie crust with butter adds flavor and helps prevent the crust from becoming soggy.
  • Bake the pie until the crust is golden brown: The pie is done baking when the crust is golden brown and the filling is bubbling. Overbaking can result in a dry and crumbly crust.
  • Let the pie cool completely before slicing: Allow the pie to cool completely before slicing to ensure that the filling has set properly. This will prevent the pie from becoming runny or falling apart.

Conclusion:

The Raspberry Patch Cream Pie is a delightful dessert that combines the flavors of sweet and tangy raspberries with a creamy and velvety filling. It's perfect for any occasion, whether it's a family gathering, a potluck, or a special celebration. The pie is relatively easy to make and can be customized to your liking. You can adjust the sweetness of the filling by adding more or less sugar, or you can add different spices, such as cinnamon or nutmeg, to enhance the flavor. Experiment with different variations to create your perfect Raspberry Patch Cream Pie.

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