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Pioneer Woman Raspberry Cream Pie

Pioneer Woman Raspberry Cream Pie - recipe card
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This nostalgic raspberry cream pie features a buttery graham cracker crust, a luscious vanilla cream cheese filling, and a jewel-toned raspberry topping. The bright, tangy berries cut through the rich cream, delivering a perfect balance of sweet and tart in every bite. It’s a show-stopping dessert that’s simple enough for a weeknight treat and elegant enough for a special occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, cold
  • 1/2 cup raspberry preserves, seedless
  • 2 cups fresh raspberries, divided
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 tbsp granulated sugar (for the raspberry topping)

Instructions

  1. Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened and the mixture resembles wet sand.
  2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact the crust thoroughly to prevent crumbling. Bake for 10 minutes, until fragrant and lightly golden, then set aside to cool completely on a wire rack.
  3. While the crust cools, prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, beating until fully combined and no lumps remain.
  4. In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape and not slump when the whisk is lifted.
  5. Gently fold the whipped cream into the cream cheese mixture in three additions, using a rubber spatula. Use a light hand and a folding motion—stirring will deflate the cream and ruin the airy texture.
  6. Spread the cream filling into the cooled crust, smoothing the top with an offset spatula. Place the pie in the refrigerator to chill while you make the raspberry topping.
  7. In a small saucepan, combine the raspberry preserves, 2 tablespoons granulated sugar, and 1 cup of the fresh raspberries. Set the pan over medium heat and cook, stirring occasionally, until the berries release their juices and the mixture is bubbly, about 5 minutes.
  8. In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the saucepan, stirring constantly. Cook for another 1-2 minutes, until the mixture thickens and becomes glossy. The sauce should coat the back of a spoon.
  9. Remove the pan from heat and allow the topping to cool to room temperature, about 15-20 minutes. It will continue to thicken as it cools—do not rush this step, as a hot topping will melt the cream filling.
  10. Once the topping is cool, pour it evenly over the chilled cream layer, spreading gently to cover. Arrange the remaining 1 cup fresh raspberries on top, pressing them lightly into the topping.
  11. Refrigerate the assembled pie for at least 4 hours, ideally overnight, to set completely. The filling should be firm and the crust stable when slicing.
  12. To serve, use a sharp knife dipped in hot water and wiped dry for clean slices. Store any leftovers in the refrigerator, covered, for up to 3 days.

Notes

Storage: This pie must be refrigerated. Cover with plastic wrap or foil and store for up to 3 days. To freeze, wrap the unbaked pie (without the raspberry topping) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. The raspberry topping can be made ahead and refrigerated for up to 2 days before assembling. For best texture, add the topping and fresh berries just before serving or at least 4 hours ahead. Do not use frozen raspberries for the topping, as they release too much liquid and may make the sauce runny.

Nutrition

Keywords: raspberry cream pie, pioneer woman raspberry pie, raspberry dessert, no-bake pie, cream cheese pie, graham cracker crust, fresh raspberries, easy summer dessert, classic American pie, berry pie recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-raspberry-cream-pie/