Description
A delightful Raspberry Cream Pie with a flaky crust, rich cream cheese filling, and vibrant raspberry topping, perfect for summer gatherings.
Ingredients
Scale
- 1 flaky pastry crust
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups raspberries (fresh or frozen)
- 1/2 cup raspberry jam
- 1 tbsp lemon juice
Instructions
- Preheat oven and bake the pastry crust according to package instructions until golden brown. Let it cool.
- Beat the cream cheese until smooth in a mixing bowl.
- Whip the heavy cream with powdered sugar and vanilla in another bowl until soft peaks form.
- Fold the whipped cream gently into the cream cheese mixture until well combined.
- Spread the cream cheese filling evenly into the cooled pastry crust.
- Mix the raspberries with the raspberry jam and lemon juice in a separate bowl.
- Spoon the raspberry mixture over the cream layer.
- Chill in the refrigerator for at least 120 minutes before serving.
Notes
Use fresh, ripe raspberries for the best flavor. Allow the pie to chill completely for a firm texture and enhanced flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg