Recipe: Raspberry Cream Pie

 This is a great half cheesecake, half raspberry dessert perfect for any occasion and any time of year.

Raspberry Cream Pie:
1 prepared graham cracker crust
12-16 oz (350-450g) fresh or frozen raspberries
1 cup (200g) sugar
3 tbsp cornstarch
3 tbsp cold water
8 oz (225g) cream cheese
3/4 cup (90g) powdered sugar
1 tsp lemon juice
1 tsp vanilla extract or 1 tbsp vanilla sugar
1 cup (225mL) whipping cream 


Set aside your prepared graham cracker crust in a pie form (you may need 2 if using small pie plates). 

Prepare the raspberry topping first. Stir raspberries and sugar together in a saucepan over medium heat, stirring frequently until mixture comes to a boil. 


In a small cup, whisk together cornstarch and cold water until combined without lumps. Slowly pour into raspberry mixture and continue to stir until mixture begins to thicken. Remove from heat and allow to cool completely.



For the cream cheese filling, beat the cream cheese in a medium mixing bowl until smooth. 



Add powdered sugar, lemon juice and vanilla. In a separate bowl, whip whipping cream until soft peaks. Gently fold into the cream cheese mixture. 


Spread the cream cheese mixture into the prepared graham cracker crust. 


Pour cooled raspberry filling on top and spread to the edges. 


Cover the pie and place in the fridge for at least 4 hours. 

This pie is fresh and creamy. The raspberries are tart and the cream cheese is smooth and tangy.



Watch us make this fresh pie on our YouTube channel here: https://youtu.be/D_A8f0qodB0
Schaut zu wie ich diese leckere Pie auf meinem YouTube Kanal machen hier: https://youtu.be/lXSGozKnBbQ

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