Raspberry and Cream Pie

Indulge in the luscious balance of sweet and tangy with this Raspberry and Cream Pie! Featuring a buttery, golden graham cracker crust baked to perfection, this no-bake filling combines velvety cream cheese, fluffy whipped cream, and a hint of vanilla for an irresistibly creamy texture. Fresh, juicy raspberries are layered into the filling, creating bursts of fruity flavor, while a delicate drizzle of warm raspberry jam adds an artistic flair and extra sweetness. With just 20 minutes of prep time, this dessert is ideal for dinner parties, summer gatherings, or any occasion that calls for a light and elegant treat. Best served chilled and garnished with fresh raspberries, this pie is as visually stunning as it is delicious. Perfect for lovers of no-bake desserts and berry-filled delights!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 200 grams Graham cracker crumbs
• 100 grams Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 300 grams Fresh raspberries
• 250 grams Cream cheese, softened
• 200 milliliters Heavy whipping cream
• 100 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Raspberry jam
• 50 grams Optional fresh raspberries for garnish

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand.

Step 3

Press the mixture evenly into the bottom and sides of a 9-inch (23 cm) pie tin to form the crust. Use the bottom of a glass to press it firmly into place.

Step 4

Bake the crust in the preheated oven for 8-10 minutes, or until golden and fragrant. Remove and let it cool completely.

Step 5

While the crust is cooling, in a large bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy using a hand mixer or stand mixer.

Step 6

In a separate bowl, whip the heavy cream until stiff peaks form.

Step 7

Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.

Step 8

Spread half of the cream filling evenly over the cooled crust.

Step 9

Scatter the fresh raspberries over the cream layer, pressing them slightly into the filling.

Step 10

Dollop the remaining cream mixture over the raspberries and smooth the top with a spatula.

Step 11

Warm the raspberry jam slightly in the microwave, about 10-15 seconds, and drizzle it over the top of the pie in a decorative pattern.

Step 12

Refrigerate the pie for at least 4 hours or overnight to set.

Step 13

Before serving, garnish with optional fresh raspberries for a beautiful presentation.

Step 14

Slice and serve chilled. Enjoy your Raspberry and Cream Pie!

Nutrition Facts

Serving size	1269.2 grams (1269.2g)

Amount per serving	% Daily Value*
Calories	3905

Total Fat 257.60g	330%
Saturated Fat 149.00g	745%
Polyunsaturated Fat 0.00g
Cholesterol 695mg	232%
Sodium 2095mg	91%
Total Carbohydrate 358.50g	130%
Dietary Fiber 27.80g	99%
Total Sugars 216.70g
Protein 34.20g	68%

Vitamin D 0IU	0%
Calcium 461mg	35%
Iron 11mg	58%
Potassium 1111mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 3.5%

Carbs: 36.9%