Prep 20 mins
Cook 30 mins
I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
- 9 inches pie shells, baked & cooled
- 6 ounces cream cheese, softened
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon vanilla extract
- 3⁄4 cup heavy whipping cream, whipped until stiff peaks are formed
- 2⁄3 cup granulated sugar
- 1⁄4 cup cornstarch
- 1⁄2 cup water
- 1⁄4 cup lemon juice (typically from one lemon)
- 4 cups fresh raspberries
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!