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The most amazing raspberry cream pie served on a white plate with raspberries

The Most Amazing Raspberry Cream Pie Recipe

April King
This is the most amazing Raspberry Cream Pie Recipe you will ever eat! Made with a graham cracker crust, smooth cream cheese filling, and topped with a sweet raspberry topping. It's the perfect homemade pie recipe to enjoy at Thanksgiving and all of your holiday gatherings.
5 from 3 votes
Prep Time 20 minutes
Refrigerate 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 graham crackers
  • 6 Tbsp. unsalted butter, melted

Raspberry Topping

  • 12 oz. frozen or fresh raspberries
  • 1 cup granulated sugar
  • 3 Tbsp. cornstarch
  • 3 Tbsp. cold water

Cream Cheese Layer

  • 8 oz. cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 2 cups cool whip, thawed can substitute with 1 cup heavy whipping cream, beat until soft peaks form

Instructions
 

Graham Cracker Crust

  • In a medium size bowl mix together melted butter and graham cracker crumbs until fully combined.
  • Add crust into a 9 inch pie plate and press firmly until the the crust covers the bottom and sides of the pie dish. Place in the fridge while making the filling.

Raspberry Topping

  • Whisk raspberries and sugar together in a medium saucepan over medium heat, stirring frequently, until raspberries start breaking down and comes to a boil.
  • In a small cup whisk together cornstarch and water until combined. Slowly pour in cornstarch slurry until mixture begins to thicken. 
  • Remove from heat and allow to cool completely.

Cream Cheese Filling

  • In a medium size mixing bowl beat softened cream cheese until smooth.
  • Add in powdered sugar, lemon juice, and vanilla until combined.
  • Add thawed cool whip to cream cheese mixture until just combined.

Assemble

  • Remove pie crust from the fridge. Spread cream cheese mixture evenly over pie crust.
  • Pour cooled raspberry filling over top of cream cheese mixture and spread it to the edges. 
  • Cover pie and place it in the fridge for 3-4 hours.
  • When you are ready to serve pie, remove from the fridge and top with whipped cream and fresh raspberries. Enjoy!

Notes

**Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Keyword Raspberry Cream Pie
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