Our love for pies is strong, as you’ve probably gathered by now, but we didn’t really realize just how excited we could get about a new (to us) discovery. Perfectly imperfect, chunky graham cracker crust, lightly sweetened cream cheese filling, topped with a jewel-colored, homemade raspberry jam layer…this raspberry cream pie is almost too good to be true!
Not only does this pie taste amazing – it strikes just the right balance between sweet and tart – but it also will make you feel like a total master of the kitchen when you make it. It’s almost a completely from-scratch cake (- totally from-scratch if you use homemade whipped cream instead of frozen whipped topping) and there’s something so satisfying about making the crust and the raspberry jam yourself.
It seems like we’re always making one cream cheese filling or another, so that’s a little less impressive to us, although it tastes great, but that jam! It’s so pretty and it comes together in under 15 minutes on the stove. You want to make sure it doesn’t come to a boil, stirring it continuously until it thickens, then you take it off the stove and let it cool before spooning it over your pie.
Hopefully we’re not alone in this, but when we make something that turns out beautifully, looking just as good as it tastes, we get so excited! It’s a fun sense of accomplishment that brightens our day and makes us happy knowing we can share it with our family. This pie did that for us and it’ll do it for you too when you make it!
INGREDIENTS
Crust:
2 cups (about 1 sleeve) graham cracker crumbs
1/4 cup sugar
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