Raspberry Cream Pie
Description
Filled with a fluffy cream cheese layer and topped with tart raspberry jam, this no-bake pie is the perfect way to end a summer meal.
Ingredients
•
1 recipe unbaked pie crust
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1/4 cup white sugar
•
1 tablespoon cornstarch
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1 (12 ounce) package frozen raspberries
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1 1/2 tablespoons water
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1 1/2 tablespoons lemon juice
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1 tablespoon butter
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1/2 teaspoon vanilla extract
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1 1/2 cups heavy cream
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1 (8 ounce) package cream cheese, softened
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3/4 cup powdered sugar
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1 tablespoon vanilla extract
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1/2 cup sour cream
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
5
Remove from heat; stir in butter and vanilla extract. Set aside to cool.
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.
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.
8
Spread cream filling into the cooled pie crust.
9
Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.