It's topped with a raspberry sauce and fresh raspberries. I think I found my new favorite pie!
It's insanely good.
We have raspberry bushes at our house. They are one of those plants that just keep on producing all summer and fall long. I make jam and syrup.
I freeze them for smoothies and baking. There just never seems to be an end of them until winter hits.
If you love raspberry desserts, you need to try these raspberry sweet rolls too!
FRESH RASPBERRY PIE WITH GRAHAM CRACKER CRUST
I came across this recipe over at Bright Green Door and I knew I wanted to try it. Her grandma is famous for it, so I knew it had to be good. I wasn't disappointed. I've made a few adjustments.
This creamy raspberry dessert has become the first thing I make each year as soon as I have enough raspberries.
Visit my best pie recipes page or 30+ pies with graham cracker crusts for more fabulous pies. If you love raspberries, you can also try these raspberry cheesecake cookie cups.
Graham Cracker Crust
Let's start with the graham cracker crust.You could buy one, but I prefer to make my own.
Homemade is SO much better and it's really pretty easy.
I have a full tutorial on how to make a graham cracker crust if you want a step-by-step.
Basically, you crush the graham crackers until they are crumbs (a ziploc bag and rolling pin works great for this).
Add in the melted butter and sugar and spread it into the pie crust. You can fill it right away, but I prefer to bake it for 10 minutes at 350 to crisp it up.
RASPBERRY FILLING
While the crust is baking, let's work on the raspberry filling. This mixture of raspberries needs to boil and then cool before adding it to the pie.
Add 1 cup of raspberries to a pot. Mash them with a potato masher.
Once they are all smashed.....
we'll add the water, sugar and cornstarch. Mix well and bring to a boil.
Remove from heat and let cool to room temperature. I stick it in the fridge to speed up the cooling process.
CREAM FILLING
While our raspberry filling is cooling, let's work on the cream filling.
Begin with 8 ounces of cream cheese. You want the cream cheese to be soft, so it's important that you get it out beforehand and let it sit for an hour or so.
OR you can microwave it for 30-60 seconds to soften it up. If the cream cheese is not softened, then the mixture will probably end up with little lumps of cream cheese. Nobody wants that, so soften that cream cheese!
With a mixer, mix the cream cheese until smooth. Then add the Cool Whip and powdered sugar. Mix until incorporated.
Note: You can substitute whipping cream for the cool whip. Whip the cream to soft peaks then add to the whipped cream cheese. I really like the creaminess the whipped cream brings. I find that more sugar is needed with this substitute. Add up to 1 cup more powdered sugar. The filling will not set up quite as much, leading to a messier looking pie when cut. The taste is ahh-mazing though!
ASSEMBLING THE FRESH RASPBERRY PIE
All the layers of the pie are now made and it's time to put them all together.
Scoop the filling mixture into the graham cracker crust. Spread it around for an even layer.
Lastly add raspberries to the top. I like to place them on individually, starting at the edge of the pie and working my way to the center.
It makes for a pretty presentation. But if you don't have anyone to impress (or you don't need to take pictures to share:) then just sprinkle the raspberries on top.
Refrigerate until ready to serve.
MORE PIE RECIPES
MORE RASPBERRY RECIPES
Raspberry Pie with Graham Cracker Crust
Servings: 8
Prep time: 35 MinCook time: 10 MinTotal time: 45 Min
A fresh raspberry pie with cream cheese filling. So yummy you'll want seconds!
Ingredients
Graham Cracker Crust
- 1 sleeve graham crackers, crushed
- 1/4 cup sugar
- 6 T. butter, melted
Raspberry Filling
- 1 c. raspberries
- 1/2 c. sugar
- 1 1/2 T. cornstarch
- 1/4 c. water
Cream Filling
- 8 oz. cream cheese
- 1 c. Cool Whip
- 1 c. powdered sugar
Instructions
Graham Cracker Crust
- Crush the graham crackers in a zip top bag.
- Add the melted butter and sugar right into the bag and smoosh bag until it's all mixed together.
- Pour out into a pie pan.
- Using the back of a spoon, press the graham cracker mixture all around the pan to form the crust.
- Bake at 350 for 10 minutes to crisp the crust.
- Let cool.
Raspberry Filling
- Place the raspberries in a pot.
- Smash them with a potato masher.
- Add sugar, cornstarch and water and mix.
- Bring to a boil.
- Remove from heat and cool to room temperature.
Cream Filling
- Beat cream cheese until smooth.
- Mix in cool whip and powdered sugar until incorporated.
Assembling the Pie
- Pour the cream mixture into the graham cracker crust.
- Spread on the raspberry filling.
- Top with fresh raspberries.
- Refrigerate until ready to serve.
Notes:
Whipping cream is a good substitute for cool whip. Whip the cream to soft peaks and then add into the cream cheese. More sugar may be needed. Add up to 1 cup more. This will result in a softer, messier pie, but the taste is SO good.
Nutrition Facts
Calories
280.62Fat (grams)
13.40Sat. Fat (grams)
8.70Carbs (grams)
40.99Fiber (grams)
1.21Net carbs
39.78Sugar (grams)
36.88Protein (grams)
0.94Sodium (milligrams)
101.00Cholesterol (grams)
29.65Nutritional information is automatically generated and not guaranteed to be correct.
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