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Raspberry Cream Pie

Internationalhard4 servings
Start cook modeView source
Raspberry Cream Pie

Ingredients

  • recipeunbaked pie crust
  • 1/4 cup white sugar
  • tablespoon cornstarch
  • (12 ounce) packagefrozen raspberries
  • 1/2 tablespoon swater
  • 1/2 tablespoon slemon juice
  • tablespoon butter
  • 1/2 teaspoon vanilla extra ct
  • 1/2 cup sheavy cream
  • (8 ounce) packagecream cheese, softened
  • 3/4 cup powdered sugar
  • tablespoon vanilla extra ct
  • 1/2 cup sour cream

Instructions

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Allrecipes/Qi Ai
  2. 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. Allrecipes/Qi Ai
  3. 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. Allrecipes/Qi Ai
  4. 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. Allrecipes/Qi Ai
  5. Remove from heat; stir in butter and vanilla extract. Set aside to cool. Allrecipes/Qi Ai
  6. 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. Allrecipes/Qi Ai
  7. 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. Allrecipes/Qi Ai
  8. Spread cream filling into the cooled pie crust. Allrecipes/Qi Ai
  9. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight. Allrecipes/Qi Ai

Tips

I used the basic pie crust recipe from the Taste and Tell blog, but a store-bought crust would work just fine! Fresh raspberries will also work in this recipe.