This raspberry cream pie recipe that’s reminiscent of my grandmother’s came is truly a best seller. My friends all love it! They actually begged the recipe from me. But I can’t fully take the credit. I might have made this for them, but the recipe belonged to Life In The Lofthouse. You can find a complete copy of this recipe below for your convenience.
Our friend over at Life In The Lofthouse has this to say about this creamy dessert recipe:
“This pie is incredibly delicious. It starts with a buttery graham cracker crust, then a luscious cream cheese center, and topped with a gorgeous Raspberry filling. So. dang. good!”
I couldn’t have described this better. All of the flavors present in this cream pie are just so well-blended together. They compliment each other’s tastes, which result to this sinfully delightful dessert recipe. I really am in love with the freshness of this. It’s like a burst of summer in your mouth! Although I must say, this is actually a dessert for all seasons!
Ingredients
2 cups Keebler graham cracker crumbs
1/3 cup Domino sugar
6 Tablespoons Land O Lakes butter, melted
1 1/3 cups Domino granulated sugar
6 Tablespoons Argo cornstarch
1/8 teaspoon Domino salt
1 1/2 cups water (2 cups if using fresh berries)
4 Tablespoons Great Value corn syrup
1 (12 ounce) bag Driscoll’s frozen raspberries, thawed OR 1 pint fresh raspberries
1 (4 ounce) package Philadelphia cream cheese, softened
1/2 cup Domino powdered sugar
1 (8 ounce) container Cool Whip or frozen whipped topping, thawed
Instructions
- Preheat oven to 375° F. Mix together graham cracker crumbs, sugar and melted butter and press into a DEEP-DISH 9-inch pie plate. (Important that it is deep dish) Bake crust for 6 minutes. Remove from oven, set aside.
- FOR RASPBERRY TOPPING: Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup and raspberries. Cook over medium heat until thick. (This can take awhile so be patient.) Stir constantly. Set aside to cool.
- (*NOTE: Do not let this mixture boil. It takes awhile for it to thicken, but once it does it is quick to boil. Watch it closely and stir constantly.)
- CREAM CHEESE FILLING: With an electric hand-mixer beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread over cooled graham cracker crust. Then spoon cooled raspberry topping over cream cheese filling. (You may not need to use it all.) Place pie in fridge to chill and set for at least 2 hours. Serve and enjoy!
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Quick Tip: Other types of berries can be used when making this recipe.
Thanks again to Life In The Lofthouse for this amazing recipe.
