Raspberry Cream Pie ๐ฐ
A rich cream cheese layer, topped with sour cream and a fluffy raspberry cream, all in a flaky crust—perfect for any occasion!
Ingredients:
- 12 oz softened cream cheese ๐ง
- 2 eggs ๐ฅ
- 1/2 cup sugar ๐ฌ
- 2 packages (10 oz each) frozen raspberries, thawed ๐
- 5 tsp cornstarch ๐ฝ
- 1 cup sour cream ๐ถ
- 1 cup heavy whipping cream ๐ฅ
- 1 unbaked 9-inch pie shell with a high rim ๐ฅง
- Whipped cream and fresh raspberries for garnish ๐ฆ๐
Instructions:
1️⃣ Prepare the Cream Cheese Layer:
Preheat oven to 350°F (175°C).
In a mixer, blend cream cheese, sugar, and eggs until smooth.
Pour this mixture into the unbaked pie shell.
Bake for 30 minutes or until the filling is firm.
Cool completely on a rack. ⏲️
2️⃣ Sour Cream Layer:
Once cooled, spread 1 cup of sour cream evenly over the cream cheese layer.
Chill in the fridge for 1 hour. ❄️
3️⃣ Raspberry Mixture:
In a medium saucepan over medium-low heat, stir together thawed raspberries and cornstarch until well combined.
Cook, stirring constantly, until the mixture thickens and becomes clear. ๐
Remove from heat and let cool completely.
4️⃣ Whipped Cream & Raspberry Cream Layer:
In your mixer with the whisk attachment, beat the whipping cream until stiff peaks form. ๐ฅ
Fold the cooled, thickened raspberry mixture into the whipped cream until well combined.
Spoon the raspberry cream on top of the pie, spreading it to the edges and creating a dome in the center. ๐
5️⃣ Chill & Garnish:
Chill the pie for several hours or overnight to set.
Before serving, garnish with whipped cream and fresh raspberries for an extra touch. ๐ฆ๐
Enjoy this luscious Raspberry Cream Pie—a show-stopping dessert that will impress your guests!
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