Indulge in the delightful taste of a Raspberry Cream Pie that perfectly balances sweet and tart flavors. This no-bake dessert is ideal for summer gatherings or special occasions, making it a must-try for any raspberry enthusiast. With its creamy filling, fresh raspberries, and a buttery homemade pie crust, this recipe elevates your dessert game effortlessly.
Ingredients
Scale:
1 ½ cups all-purpose flour (or gluten-free flour for a gluten-free option)
½ cup unsalted butter, softened
¼ cup granulated sugar
1/4 teaspoon salt
2-3 tablespoons cold water
2 cups fresh raspberries, plus extra for garnish
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon corn starch
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour, softened butter, granulated sugar, and salt. Mix until crumbly, resembling coarse sand. Gradually add cold water, one tablespoon at a time, until the dough holds together. Be careful not to overwork the dough to keep it tender and flaky.
Shape and Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling is crucial as it helps the butter solidify, resulting in a flakier crust. This step is essential for a perfect texture.
Roll Out the Dough: Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Aim for an even thickness of about 1/8 inch. Transfer the dough to the pan and trim any excess, leaving about 1/2 inch overhang to crimp the edges.
Bake the Crust: Prick the bottom with a fork to prevent bubbling and bake for 15-20 minutes or until lightly golden. Let it cool completely on a wire rack.
Make the Filling: In a mixing bowl, blend the softened cream cheese, granulated sugar, and lemon juice until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add Raspberries: Lightly fold in the fresh raspberries, reserving some for garnish.
Fill the Crust: Spoon the filling into the cooled pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to allow it to set properly.
Serve: Garnish with additional fresh raspberries on top before slicing and serving.
