Sweet, creamy and packed full of fresh raspberries, this raspberry cream pie recipe is one you’ll want to make over and over again. Made with cream cheese, raspberry jam and plenty of berries set on top of a golden brown, buttery crust.

Old-fashioned.

The dictionary defines old-fashioned as not modern; no longer current; usually restrictive styles, ideas or customs.

Restrictive? This couldn’t be further from the truth.

When I think of old-fashioned, I think of antiques, a home adorned with hand built furniture, wooden trim work lining each wall and plenty of character and charm. Old-fashionedness means home cooked meals, hand sewn aprons, home grown food, going to church and clotheslines full of freshly laundered apparel. These were eras of thoughtfulness and imagination. Simplicity. And hard work.

I favor the traditional, unrestrictive lifestyle where there is no limit to creativity and no pressure to live in the go-go-go type of culture that our society lives in today.

Just the other day, I visited a small restaurant that served a selection of pies for dessert. As I read through the list of freshly made pies, nostalgia set in, all the way back to a period when a home baked pies were the norm. On that particular pie list was raspberry cream pie. It sounded delicious and I knew with raspberry season just beginning, I had to bake up a raspberry cream pie.

Homemade Raspberry Pie

Raspberry cream pie dates back to the late 1800s, supposedly in England during the Victorian times. You can’t get much more old-fashioned than that! To spare you the historical details, eventually the decadent raspberry pie recipe made its way over to the United States. Today, there are a variety of different ways to make raspberry cream pie. Some call for a vanilla cookie or graham cracker crust while others prefer the traditional pastry crust. There are recipes that include lots of powdered sugar to sweeten the pie and other recipes are partial to a more tart flavor.

In keeping with our family’s desire for a more natural, lower sugar diet, I opted for a small amount of sugar in the cream filling and a sugarless jam with fresh raspberries for the topping. The crust is made with graham crackers and plenty of butter. The cream filling is created with just four simple ingredients while the pie top is packed full of jam and raspberries picked fresh from my parents homestead. If frozen raspberries is all you have on hand, they will work just fine but the pie topping may not have the same look as it would with fresh berries.

Raspberry Cream Pie Recipe

Raspberry cream pie is a delicious pie, favored by many. Made with jam, fresh raspberries, cream cheese and a small amount of sugar, this classic American pie is perfect for church picnics, potlucks, birthdays, summer cookouts or even as a fruity dessert served on the weekends.

Makes: 9 inch pie

Ingredients to Make Raspberry Pie

14 sheets of graham crackers
6 Tbs butter, melted
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream, whipped
1/3 cup sugar
1 tsp vanilla extract
2/3 cup raspberry jam
1 1/2 cups fresh raspberries, divided

How to Make Raspberry Cream Pie

Heat oven to 350° F.

Place the graham crackers in a food processor and pulse until they are finely ground. Pour the ground crackers into a bowl and stir in the melted butter. Press into a 9 inch pie pan and bake for 5 minutes or until the crust is set. Remove from oven and cool completely.

While the crust is cooling, use a stand mixer (or a hand mixer) to beat the cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread cream filling into graham cracker crust. Place pie in freezer for 45 minutes to 1 hour or until firm but no completely frozen.

In a small saucepan over medium-low heat, melt raspberry jam until it has become liquid, about 5 minutes. Do not boil. Remove from heat. Add 1/2 cup raspberries and crush into jam using a potato masher. Cool jam mixture for about 5 minutes. Spread topping over cream filling.

Decorate the top of the pie with the remaining 1 cup of berries. Chill in the refrigerator until you are ready to serve.

Searching for more homemade pie recipes? Serve up a slice of some of our favorite pie recipes including, fruit juice sweetened apple pie, Grandma’s coconut cream pie (definitely old-fashioned) or strawberry pie made with a cream cheese filling.

Yield: 9 inch pie

Raspberry Cream Pie

Ingredients

14 sheets of graham crackers
6 Tbs butter, melted
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream, whipped
1/3 cup sugar
1 tsp vanilla extract
2/3 cup raspberry jam
1 1/2 cups fresh raspberries, divided

Instructions

Heat oven to 350° F.
Place the graham crackers in a food processor and pulse until they are finely ground. Pour the ground crackers into a bowl and stir in the melted butter. Press into a 9 inch pie pan and bake for 5 minutes or until the crust is set. Remove from oven and cool completely.
While the crust is cooling, use a stand mixer (or a hand mixer) to beat the cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread cream filling into graham cracker crust. Place pie in freezer for 45 minutes to 1 hour or until firm but no completely frozen.
In a small saucepan over medium-low heat, melt raspberry jam until it has become liquid, about 5 minutes. Do not boil. Remove from heat. Add 1/2 cup raspberries and crush into jam using a potato masher. Cool jam mixture for about 5 minutes. Spread topping over cream filling.
Decorate the top of the pie with the remaining 1 cup of berries. Chill in the refrigerator until you are ready to serve.