Description
A delightful dessert combining creamy textures with the tartness of fresh raspberries, perfect for any special occasion.
Ingredients
Scale
- 12 oz softened cream cheese
- 2 eggs
- 1/2 cup sugar
- 2 packages (10 oz each) frozen raspberries, thawed
- 5 tsp cornstarch
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 unbaked 9-inch pie shell with a high rim
- Whipped cream and fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a mixer, blend the cream cheese, sugar, and eggs until smooth. Pour this mixture into the unbaked pie shell and bake for 30 minutes or until the filling is firm. Cool completely on a rack.
- Once cooled, spread 1 cup of sour cream evenly over the cream cheese layer and chill in the fridge for 1 hour.
- In a medium saucepan over medium-low heat, stir together the thawed raspberries and cornstarch until well combined. Cook, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and let cool completely.
- In your mixer with the whisk attachment, beat the whipping cream until stiff peaks form. Fold the cooled, thickened raspberry mixture into the whipped cream until well combined. Spoon the raspberry cream on top of the pie, spreading it to the edges.
- Chill the pie for several hours or overnight to set. Before serving, garnish with whipped cream and fresh raspberries.
Notes
Make sure your cream cheese is softened for easy blending. Use fresh raspberries for garnishing to enhance appearance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: dessert, raspberry, pie, cream pie, summer dessert