No Bake Raspberry Cream Pie (Print Version)
Creamy pie with tangy raspberry topping and a buttery graham cracker crust—easy, refreshing, and perfect for gatherings.
# Ingredients:
→ Raspberry Topping
01 -
12 oz frozen raspberries
02 -
1 cup granulated sugar (200g)
03 -
3 tbsp cornstarch
04 -
3 tbsp water
→ Graham Cracker Crust
05 -
4 tbsp salted butter (56g), melted
06 -
1/4 cup heavy cream (60mL)
07 -
1 1/2 cups graham cracker crumbs (190g)
08 -
2 tbsp granulated sugar (25g)
09 -
1/4 cup powdered milk (20g)
10 -
1 tsp vanilla extract
11 -
1/4 tsp salt
→ Cream Filling
12 -
1 cup heavy cream (240mL)
13 -
8 oz cream cheese (227g), softened
14 -
2/3 cup powdered sugar (85g)
15 -
2 tbsp orange liqueur
16 -
2 tsp vanilla extract
# Steps:
01 -
Combine frozen raspberries and granulated sugar in a saucepan and bring to a simmer. In a bowl, whisk cornstarch and water to make a slurry, then pour it into the raspberry mixture while whisking constantly. Cook over medium-high heat, whisking until thickened. Remove from heat and let cool to room temperature, about 1 hour.
02 -
Melt salted butter in a large microwave-safe bowl. Add graham cracker crumbs, heavy cream, powdered milk, granulated sugar, vanilla extract, and salt. Mix until evenly moistened. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Optionally, bake the crust for 10 minutes at 350°F for a firmer texture.
03 -
In a medium bowl, beat heavy cream until stiff peaks form, then set aside. In a large bowl, cream together softened cream cheese and powdered sugar until smooth. Mix in orange liqueur and vanilla extract. Fold the whipped cream into the cream cheese mixture until fully incorporated.
04 -
Spread the cream filling evenly into the prepared crust. Top with the raspberry topping and chill for at least 6 hours. Slice using a hot, sharp knife, wiping it clean between each cut for clean edges.