Raspberry Cream Pie

Raspberry Cream Pie

35 minutes to prepare serves 8-10


2 cups (about 1 sleeve) graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon salt
Raspberry Topping:
1 pint fresh raspberries
1 1/4 cups sugar
6 tablespoons cornstarch
1/8 teaspoon salt
2 cups water, divided
4 tablespoons corn syrup
1/2 teaspoon vanilla extract
Cream Cheese Filling:
1 (8 oz.) package cream cheese, room temperature
2/3 cup powdered sugar
1/2 (8 oz.) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Whipped cream, garnish


Preheat oven to 375º F and lightly grease a deep, 9-inch pie pan.
In a large bowl, stir together graham cracker crumbs, sugar, salt and melted butter until mixture resembles damp sand. Press mixture into greased pie pan, then place in oven and bake for 6-8 minutes. Remove from oven and let cool.
In a medium saucepan over medium heat, whisk together sugar, cornstarch and salt, then whisk in 1/2 cup water.
Once everything is combined, whisk in remaining water, corn syrup and raspberries. Cook, stirring continuously, until thickened, making sure mixture does not come to a boil.
Once thickened, remove mixture from heat and let cool.
In a large bowl, beat cream cheese until fluffy. Mix in softened frozen whipped topping and powdered sugar until combined, then beat in vanilla extract until incorporated.
Spread cream cheese filling over cooled graham cracker crust, then carefully pour or spoon raspberry topping on top of cream cheese layer.
Smooth into an even layer and place in refrigerator to set. 2-4 hours.

From: 12tomatoes

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