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This easy Raspberry Cream Pie is so delicious! It’s a no-bake dessert with a creamy filling, topped with fresh raspberries.
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This Raspberry Cream Pie recipe is so much better than any other homemade raspberry cream pie I have tried. Most Raspberry Cream Pies consist of a cream cheese layer and a separate raspberry layer with a graham cracker crust. However, this pie recipe combines the cream cheese filling and the raspberry filling to make a delicious fluffy creamy mixture. Additionally, we use an Oreo crust. We love the combo of raspberries and chocolate.
Ingredients in Raspberry Cream Pie
- Oreo Pie Crust – See our notes below on how to make your own Oreo pie crust. If you don’t like Oreos, then you can use a graham cracker crust instead. However, I prefer this Raspberry Cream Pie with an Oreo crust.
- Fresh Raspberries – I love the tart and sweet taste of raspberries. This recipe also works with strawberries, blackberries, and blueberries!
- Sugar – The sugar cooks with the berries to make a delicious raspberry syrup.
- Cream Cheese – Cream cheese adds tangy taste and makes the filling so creamy.
- Whipped Cream – I like making my own whipped cream for this pie using whipping cream (or heavy cream), powdered sugar, and vanilla extract. Cool whip just doesn’t taste as good! Also, you will definitely need to use an electric mixer to whip the cream.
- Chocolate Chips – Raspberries and chocolate is just such a good combo, I like to sprinkle a few chocolate chips on top of each pie slice. If you don’t have chocolate chips, then just leave them out.
Homemade Oreo Pie Crust
The base of this Raspberry Cream Pie is an Oreo Crust. You can buy a pre-made Oreo crust, or you can make your own. Check out our recipe for homemade Oreo pie crust. Oreo pie crusts are easy to make and they only use three ingredients – Oreos, butter, and salt. Crush the Oreos, including the cream, into fine crumbs using a blender or a food processor. Pour melted butter and salt over crumbs and mix. Then, press the mixture into a 9-inch pie plate. Make sure there are no cracks. Then, bake in the oven at 350 degrees F for 12 minutes.
Why I Love This Pie
I first tried a pie like this at a local pie shop in Couer d’Alene, Idaho. I loved the fresh raspberries and the tangy creaminess of the cream cheese mixture. When I started looking for raspberry cream pie recipes I found a lot of recipes with ingredients I knew weren’t right. Cornstarch, raspberry yogurt, pudding mix, sour cream, raspberry jam, raspberry pie filling, raspberry ice cream topping, cool whip – all the wrong taste and texture. I knew it had to be fresh raspberries, cream cheese, and homemade whipped cream. So, in the end I had to start from scratch. I tried a few iterations and this combination turned out just right! I know you’re going to love it.
Frequently Asked Questions about Raspberry Cream Pie
Both pies include dairy products, but custard pies bake up in the oven and cream pies do not.
Cream pies that use dairy products should always be stored in the fridge. Cover them with a lid or plastic wrap. This pie is good for 3-4 days in the fridge.
A pie with a cream filling is called a cream pie or a creme pie.
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How to Make Raspberry Cream Pie
Raspberry Cream Pie
Equipment
- 9 inch pie plate
- Stand mixer
- medium sauce pan
Ingredients
- 9-inch Oreo Pie Crust click for our Homemade Oreo Pie Crust recipe
- 6 ounces fresh raspberries plus more for topping
- 1/4 cup sugar
- 8 ounces cream cheese softened
- 3 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate chips optional
Instructions
- Place 6 ounces of raspberries and ¼ cup sugar in a medium saucepan. Cook over medium heat until the sugar is melted and the raspberries are cooked down. The mixture does not need to boil.
- In a stand mixer, whip cream cheese until smooth. Add raspberry mixture and mix until fully combined.
- In a separate bowl, whip the whipping cream, powdered sugar and vanilla until stiff peaks form. Set aside two cups of the whipped cream for topping.
- Add the rest of the whipped cream to the raspberry mixture. Fold the two mixtures together until combined.
- Add raspberry cream pie filling to the pie crust. Refrigerate for 1 hour.
- When ready to serve, top with whipped cream, fresh raspberries, and chocolate chips.
Notes
- For really clean slices, freeze pie for 1 hour before serving.
- Top each slice with whipped cream, raspberries, and chocolate chips. Chocolate sauce also makes a great topping!
- If you don’t want raspberry chunks or seeds in the pie, then run the cooked raspberry mixture through a fine mesh strainer before adding to the cream cheese.
I was so excited to try this recipe with my fresh from the garden raspberries. I was hugely disappointed. The pie tastes like whipped cream, no raspberry flavor comes through. It also needs quite a bit more sugar.
This raspberry pie recipe is based off a recipe from our local pie shop! It is a more subtle flavor.
I wish it would’ve specified how much whipped cream to mix with the raspberry mixture after setting aside the 2 cups. After I whipped it, I had way more whipped cream than I needed, and it made it hard to taste the raspberry flavor and I had a ton of extra pie filling.
This is one of my new favorite desserts! I can’t wait to make it again when our fresh raspberries from our garden start growing
This came together so easily. I will definitely make it again. Delicious!