No Bake Raspberry Cream Pie Recipe
Indulge in the irresistible No-Bake Raspberry Cream Pie. This delightful dessert boasts a luscious, cheesecake-like filling nestled in a buttery graham cracker crust, and adorned with a vibrant 4-ingredient raspberry topping made with frozen berries.
No Bake Raspberry Cream Pie is a MUST-make dessert that’s sure to please! Sweet, creamy cheesecake-like filling nestles into a delicious buttery graham cracker crust and is then topped off with a 4-ingredient raspberry topping made with frozen berries!
Raspberry Cream Pie Is The Perfect Dessert
Homemade pie recipes don’t have to be complicated for them to be absolutely divine, and this Raspberry Cream Pie is proof! These clear step-by-step recipe instructions walk you through making a homemade crust, filling, and topping in just one hour.
And the creamy, luscious result will blow you away! The buttery, crunchy crust is the perfect complement to the cheesecake-like filling that’s then finished off with the sweet, juicy topping that’s been perfected using frozen raspberries!
Since this no-bake chilled pie is cool and creamy, it’s a great treat to enjoy at BBQs and gatherings in the summertime. However, this Raspberry Cream Pie is also a holiday staple, especially at Thanksgiving, since it can be made ahead of time!
Raspberry Cream Pie Ingredients
Homemade Graham Cracker Crust—If you’ve never made a homemade graham cracker crust, it’s super simple! The foundation is built with store-bought graham cracker crumbs, which are then held together with melted butter and heavy cream. We then add granulated sugar, powdered milk, vanilla extract, and salt to create the perfect flavor!
Cream Filling—The cream filling in this raspberry cream pie recipe is slightly similar to a cheesecake filling! To make this, we need heavy cream, cream cheese, powdered sugar, orange liqueur, and vanilla extract.
Raspberry Topping—Finishing off this pie is the sweet, fruity raspberry topping, which starts by simmering frozen raspberries with granulated sugar. To thicken it up to the ideal consistency, a slurry made with cornstarch and water is incorporated.
This pie was easy to put together and tasted incredible! The tartness of the raspberry paired nicely with the creamy rich filling and the crunchy crust.
– Shauna M.
How To Make No Bake Raspberry Pie
Raspberry Topping
1. Simmer frozen raspberries with granulated sugar in a small saucepan.
2. Whisk together cornstarch and water in a small bowl to create a slurry.
3. Pour the cornstarch slurry into the simmering raspberry mixture while constantly whisking.
4. Continue cooking the raspberry topping until the mixture begins to thicken.
5. Remove from the heat and set it aside until it reaches room temperature while you prepare the pie crust and cream filling.
Graham Cracker Crust
1. Whisk together heavy cream with melted salted butter.
2. Stir graham cracker crumbs, powdered milk, granulated sugar, vanilla extract, and salt into the wet ingredients.
3. Pour the crust mixture into the pie dish and firmly press it into the bottom and up the sides of the pan. Then set the pie crust aside until the filling is ready!
Cream Filling
1. Beat heavy cream in a medium bowl until stiff peaks form, and then set it aside.
2. Cream powdered sugar and cream cheese together until smooth using a mixer fitted with a paddle attachment.
3. Pour in orange liqueur and vanilla extract, and then continue beating until everything is fully incorporated.
4. Spread this cream cheese layer into the prepared pie crust, top with the prepared raspberry topping, and chill!
How To Serve Raspberry Cream Pie
To allow the pie to firm up into the perfect texture and consistency, it’s best to serve the Raspberry Cream Pie once it’s had at least 6 hours to chill. Afterwards, it’s ready to be finished off with the Raspberry Topping and then served. If you’d like you can also add other toppings such as:
- Sprinkle on mini chocolate chips or a light drizzle of chocolate syrup
- Garnish with frozen Tru Fru Chocolate Covered Raspberries
- Top with fresh, juicy raspberries
- Add a heaping dollop of Homemade Whipped Cream!
How To Store Raspberry Cream Pie
If your pie dish comes with a lid, use that to cover the pie with. If not, simply cover the Raspberry Cream Pie loosely with plastic wrap or tin foil. Then store the covered pie in the refrigerator to enjoy for 3 to 4 days.
More No Bake Recipes
- No Bake Nutella Cheesecake Bars – This divine treat takes only 15 minutes to prep!
- Chocolate Peanut Butter No Bake Cookies – Delicious oat-based cookies that require zero time in the oven!
- No Bake Pina Colada Pie – Loaded with a rum filling, crushed pineapple, and shredded coconut!
- Brownie Batter Dip Recipe – Only 5 ingredients needed to make this creamy, chocolaty dessert dip!
- Marshmallow Oreo Treats – An easy-to-make chewy treat that’s perfect for parties, potlucks, and snacking!
Steps
Raspberry Topping
Add and to a small saucepan and bring to a simmer.
In a small bowl, whisk together and until a slurry forms.
Pour the slurry into the raspberry mixture while constantly whisking.
Continue to whisk and cook over medium-high heat until the mixture begins thicken.
Remove from heat and set aside until room temperature, about 1 hour. Meanwhile, prepare the rest of the pie.
Crust
Melt in a large microwave-safe bowl.
Whisk , , , , , and in with the butter and mix until thoroughly moistened.
Pour the crust mixture into a 9-inch pie dish (glass or metal preferred) and press into the bottom and sides of the pan, using a glass to press firmly.
Set the pie crust aside until ready to fill. Optional: You can bake the crust for 10 minutes at 350°F if you want it to hold together a little better, but it's not necessary.
Cream Filling
In a medium bowl, beat until stiff peaks form, set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together and until smooth.
Add and and beat until fully incorporated.
Fold in the whipped cream until fully incorporated.
Spread the filling out in the prepared pie crust.
Spread the raspberry topping out over the filling and chill for at least 6 hours.
Slice with a hot, sharp knife and remove slices with a pie server. Heat and wipe off the knife in between slices for clean cuts.
Notes
- This recipe was tested with both fresh and frozen raspberries, and we found that the frozen ones yielded a much more consistent topping and had a better flavor.
- You can freeze this pie for 30 minutes before slicing and serving for a firmer pie.
Nutrition
- Calories374
- Carbs42g
- Protein4g
- Fat22g
- Saturated fat13g
- Fiber2g
- Sugar32g
- Sodium225mg
Estimates per serving, when a serving size is listed.
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