Prep: 20mins | Cook: 45mins | Additional: 2hrs | Total: 3hr5mins | Servings: 8 | Yield: 1 9-inch pie
The best pie I have ever eaten! This Raspberry Pie will make your day. It is so delicious and very easy to make. Give it a try today and taste it yourself. Enjoy!
INGREDIENTS
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1 recipe of pie crust, standard-type, prepared from recipe, unbaked
For Raspberry Topping:
¼ cup Sugars, granulated
1 tablespoon Cornstarch
1 12oz package IQF Red Raspberry OBC
1 ½ tablespoons Water, municipal
1 ½ tablespoons Lemon juice, raw
1 tablespoon of butter, with salt
½ teaspoon Vanilla extract
For the Cream Filling:
1 ½ cups Cream, fluid, heavy whipping
1 8oz package Cheese, cream
¾ cup Sugars, powdered
1 tablespoon Vanilla extract
½ cup Cream, sour, cultured
HOW TO MAKE RASPBERRY CREAM PIE
Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Roll out the pie crust into a 9-inch pie dish.
Step 3: Press the dough and make sure to press in on the sides.
Step 4: Poke small holes using a fork on the bottom of the crust. Line with parchment paper and fill it with dried beans.
Step 5: Place inside the preheated oven and bake for 20 minutes. Remove the parchment paper and beans and bake for another 15 minutes or until the color becomes golden.
Step 6: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 7: Place a medium saucepan on the stove and add in cornstarch and sugar. Whisk until well mixed.
Step 8: Add in the water, lemon juice, and raspberries. Allow it to boil for 5 minutes and stir.
Step 9: Remove from the heat ad add in the butter and vanilla. Stir until well mixed. Let it sit on a wire rack to cool.
Step 10: Add in the heavy cream into the bowl of the stand mixer. Beat at medium speed until stiff peaks. Transfer into a medium mixing bowl.
Step 11: In the same bowl, add in the powdered sugar, vanilla extract, and cream cheese. Beat for 2 minutes until well mixed.
Step 12: Add in the sour cream and whipped cream and stir until well blended.
Step 13: Spread the filling into the cooled pie crust and spread raspberry on top.
Step 14: Place inside the fridge for 2 hours or overnight to chill.
Step 15: Serve and enjoy!
NOTE:
You can try fresh raspberries as well.
Nutrition Facts:
Per Serving: 505.1 calories; 102.1 mg cholesterol; 235.7 mg sodium; 5.4 g protein; 35.6 g carbohydrates
Ingredients
- 1 recipe of pie crust, standard-type, prepared from recipe, unbaked
- For Raspberry Topping:
- ¼ cup Sugars, granulated
- 1 tablespoon Cornstarch
- 1 12oz package IQF Red Raspberry OBC
- 1 ½ tablespoons Water, municipal
- 1 ½ tablespoons Lemon juice, raw
- 1 tablespoon of butter, with salt
- ½ teaspoon Vanilla extract
- For the Cream Filling:
- 1 ½ cups Cream, fluid, heavy whipping
- 1 8oz package Cheese, cream
- ¾ cup Sugars, powdered
- 1 tablespoon Vanilla extract
- ½ cup Cream, sour, cultured
Instructions
Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Roll out the pie crust into a 9-inch pie dish.
Step 3: Press the dough and make sure to press in on the sides.
Step 4: Poke small holes using a fork on the bottom of the crust. Line with parchment paper and fill it with dried beans.
Step 5: Place inside the preheated oven and bake for 20 minutes. Remove the parchment paper and beans and bake for another 15 minutes or until the color becomes golden.
Step 6: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 7: Place a medium saucepan on the stove and add in cornstarch and sugar. Whisk until well mixed.
Step 8: Add in the water, lemon juice, and raspberries. Allow it to boil for 5 minutes and stir.
Step 9: Remove from the heat ad add in the butter and vanilla. Stir until well mixed. Let it sit on a wire rack to cool.
Step 10: Add in the heavy cream into the bowl of the stand mixer. Beat at medium speed until stiff peaks. Transfer into a medium mixing bowl.
Step 11: In the same bowl, add in the powdered sugar, vanilla extract, and cream cheese. Beat for 2 minutes until well mixed.
Step 12: Add in the sour cream and whipped cream and stir until well blended.
Step 13: Spread the filling into the cooled pie crust and spread raspberry on top.
Step 14: Place inside the fridge for 2 hours or overnight to chill.
Step 15: Serve and enjoy!
NOTE:
You can try fresh raspberries as well.
