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.
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.
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 raspberry pie recipes that include lots of powdered sugar to sweeten them and other recipes are partial to a more tart flavor.
In keeping with our family’s desire for a more lower sugar diet, I added a small amount of sugar in the cream filling and a sugarless jam with fresh raspberries for the pie 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. It is a stunning and delicious pie recipe!
What Can I Do With All My Raspberries?
Sometimes when it is berry season, they come on so quickly, you can get a bit overwhelmed. Here are 10 ways to use up lots of raspberries.
- Raspberry lemon kefir ice cream
- Raspberry iced tea
- Tray baked oatmeal with raspberries
- Add them to pancakes – baked in or as a fresh topping
- Toss them into a smoothie
- Make some homemade pop tarts with raspberry filling
- Raspberry mousse
- Use them to make a chia seed jam (use my recipe for strawberry jam but swap out the berries)
- Bake raspberry muffins
- Raspberry tart
Can I Use Frozen Raspberries for Pie?
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.
Why You’ll Love This Recipe
Delicious Summer Pie Recipe – Cream, raspberries and a crunchy graham cracker crust make this pie a terrific summer recipe to serve to your friends and family.
Use Up Excess Berries – If you have an abundance of berries coming in on your property, this raspberry cream pie recipe is a great way to use up the bounty. You’ll find berries in the jam layer as well as a beautiful topping.
Simple Ingredients – This raspberry cream pie with cream cheese is made with common ingredients that you are likely to have most of them on hand already. I like when it works out that way — an easy dessert to make that doesn’t require an extra trip to the store.
Tips
- Using room temperature cream cheese helps to create a smooth, glossy filling without any lumps.
- Don’t skip the step of placing the pie in the freezer as this will help to quickly solidify the cream cheese filling prior to spreading the warm jam layer on top.
Tools You May Need
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Measuring cups and measuring spoons
Potato masher
Raspberry Pie Ingredients
Graham crackers – You’ll need about one and a half sleeves of graham crackers. If you have access to organic graham crackers, use them! They make the healthiest pie. However, conventional graham crackers like Honey Maid will work too.
Butter – About 6 tablespoons of butter help to bind the graham cracker crumbs together, creating a solid pie crust.
Cream cheese – What is a raspberry cream pie without cream cheese?
Whipping Cream – Gently fold the whipped heavy cream into the cream cheese mixture. This helps to create an airy, fluffy raspberry pie filling.
Sugar – Just 1/3 cup is enough to give this pie a touch of sweetness without overdoing it.
Vanilla – Added to create an extra creamy note!
Raspberry jam – I love to use the sugar free raspberry jam we get from the amish in Shipshewana. Grab a jar of your favorite jam — any raspberry jam will be delicious.
Fresh raspberries – If you don’t have any fresh berries on your property, check out the farmers market or grab a carton of organic raspberries from the grocery store.
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: 6-8 servings
Ingredients
14 sheets of graham crackers
6 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream, whipped
1/3 cup sugar
1 teaspoon 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.
Recipe Variations
While the fresh raspberry pie is wonderful just as is, you can also mix up the recipe to use other berries and types of crust. Try these variations.
- Swap out the raspberries for blackberries. Or top the pie with blueberries.
- If you decide to go with another type of berry, be sure to correspond the berries with a matching jam flavor. For instance, if you plan to use blackberries, grab a jar of blackberry jam.
- Use a traditional pie pastry crust instead of graham cracker crust.
More Delicious Dessert Recipes
Fruit Juice Sweetened Apple Pie
Strawberry Pie with Cream Cheese Filling
Raspberry Cream Pie
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.
Ingredients
- 14 sheets of graham crackers
- 6 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy whipping cream, whipped
- 1/3 cup sugar
- 1 teaspoon 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.
Sounds easy enough and Delicious!