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Raspberry Cream Pie

A delightful dessert featuring a crisp crust and smooth raspberry filling, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pie crust 1 pre-made pie crust Ensure it's a 9-inch pie crust.
For the filling
  • 2 cups 2 cups fresh raspberries Fresh raspberries are recommended.
  • 1 cup 1 cup heavy cream Whipped cream will be used in mixing.
  • 1/2 cup 1/2 cup powdered sugar Adjust sweetness as preferred.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon gelatin
  • 1/4 cup 1/4 cup cold water

Method
 

Preparation
  1. Preheat oven if required according to pie crust package instructions.
  2. Place the pre-made pie crust into a 9-inch pie dish, pressing it firmly against the edges and bottom. Bake according to the package instructions until golden and set aside to cool.
  3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
Making the Filling
  1. In a blender or food processor, combine the fresh raspberries and powdered sugar, processing until smooth. Pour this mixture into a bowl and set aside.
  2. In a separate large mixing bowl, whip the heavy cream and vanilla extract on medium speed until soft peaks form.
  3. Gently fold the raspberry puree into the whipped cream until fully incorporated.
  4. Melt the bloomed gelatin in the microwave for about 10 seconds, ensuring it’s liquid but not hot, then add the melted gelatin to the raspberry-cream mixture and mix until well combined.
Final Steps
  1. Pour the raspberry cream mixture into the cooled pie crust, spreading it evenly, and refrigerate for at least 4 hours or until set.
  2. Before serving, garnish with additional fresh raspberries and a sprinkle of powdered sugar if desired. Slice and enjoy your Raspberry Cream Pie!

Notes

For substitutions, consider using strawberries or blueberries. Proper chilling time is important for the pie to set properly. Gently fold the raspberry puree to avoid deflating the whipped cream.