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No Bake Raspberry Cream Pie Recipe


Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Chill Time 6 hours
Total Time 7 hours 15 minutes
Servings 12 people
A slice of raspberry cream pie with a bite missing on a plate.
Indulge in the irresistible No-Bake Raspberry Cream Pie. This delightful dessert boasts a luscious, cheesecake-like filling nestled in a buttery graham cracker crust, and adorned with a vibrant 4-ingredient raspberry topping made with frozen berries.

Ingredients  

Raspberry Topping

  • 12 ounces frozen raspberries
  • 1 cup granulated sugar 200g
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Graham Cracker Crust

Cream Filling

Instructions

Raspberry Topping

  • Add 12 ounces frozen raspberries and 1 cup granulated sugar to a small saucepan and bring to a simmer.
    Raspberries and sugar in a small pot.
  • In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water until a slurry forms.
  • Pour the slurry into the raspberry mixture while constantly whisking.
    Raspberry filling in a pot.
  • Continue to whisk and cook over medium-high heat until the mixture begins thicken.
    Raspberry Filling being made in a pot.
  • Remove from heat and set aside until room temperature, about 1 hour. Meanwhile, prepare the rest of the pie.

Crust

  • Melt 4 tablespoons salted butter in a large microwave-safe bowl.
  • Whisk 1½ cups graham cracker crumbs, ¼ cup heavy cream, ¼ cup powdered milk, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt in with the butter and mix until thoroughly moistened.
    Graham cracker crust mixture in a white bowl.
  • Pour the crust mixture into a 9-inch pie dish (glass or metal preferred) and press into the bottom and sides of the pan, using a glass to press firmly.
    Graham cracker pie crust on a blue table.
  • Set the pie crust aside until ready to fill. Optional: You can bake the crust for 10 minutes at 350°F if you want it to hold together a little better, but it's not necessary.

Cream Filling

  • In a medium bowl, beat 1 cup heavy cream until stiff peaks form, set aside.
    Whipped cream just beaten in a bowl.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together 8 ounces cream cheese and ⅔ cup powdered sugaruntil smooth.
    Cream cheese and sugar beaten in a mixing bowl.
  • Add 2 tablespoons orange liqueur and 2 teaspoons vanilla extract and beat until fully incorporated.
    Cream pie filling in a bowl.
  • Fold in the whipped cream until fully incorporated.
    Cream filling for pie in a glass mixing bowl.
  • Spread the filling out in the prepared pie crust.
    Creamy pie filling in a pie dish.
  • Spread the raspberry topping out over the filling and chill for at least 6 hours.
    Raspberry cream pie on a serving board.
  • Slice with a hot, sharp knife and remove slices with a pie server. Heat and wipe off the knife in between slices for clean cuts.
    Close up of a raspberry cream pie with slices missing from the dish.

Notes

  • This recipe was tested with both fresh and frozen raspberries, and we found that the frozen ones yielded a much more consistent topping and had a better flavor.
  • You can freeze this pie for 30 minutes before slicing and serving for a firmer pie.

Nutrition

Calories: 374kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 225mg | Potassium: 149mg | Fiber: 2g | Sugar: 32g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg
Find it online: www.sugarandsoul.co/no-bake-raspberry-cream-pie/