Copy Link
Add to Bookmark
Report
Raspberry Cream Pie π₯§π
Raspberry Cream Pie π₯§π
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 4 hours 20 minutes | Servings: 8
Ingredients:
- 1 pre-made pie crust
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 2 cups fresh raspberries
Directions:
- Preheat the oven to 375Β°F (190Β°C). Place the pre-made pie crust in a pie dish and crimp the edges as desired. Prick the bottom and sides of the crust with a fork.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
- In a separate mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the granulated sugar and lemon zest while continuing to beat until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread a thin layer of the cream cheese mixture onto the cooled pie crust.
- Arrange the fresh raspberries on top of the cream cheese mixture in a single layer.
- Carefully spread the remaining cream cheese mixture over the raspberries, smoothing the top with a spatula.
- Refrigerate the raspberry cream pie for at least 4 hours, or until set.
- Serve chilled and enjoy!
