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Raspberry Cream Pie

5 from 1 vote
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Prep Time 30 minutes
Course Dessert

Equipment

  • 1 ten inch chocolate cookie crumb pie crust Graham cracker crust works, too, but the chocolate goes well with the raspberries.
  • 1 Optional: wire mesh strainer

Ingredients
  

  • 12 oz fresh raspberries, divided
  • 8 oz cream cheese
  • 1 TSP Lemon juice optional
  • 1/3 C granulated sugar
  • 1 C heavy whipping cream
  • 1 TBSP powdered sugar
  • 1/2 TSP vanilla

Instructions
 

  • Bring the cream cheese to room temperature, then whip for 2-3 minutes in stand mixer with whisk
  • Add sugar and 6oz of raspberries to small saucepan and apply low heat
  • Use wooden spoon to stir the berries and sugar, crushing the berries with the back of your spoon. Simmer for 3-4 minutes until mixed.
  • Optional: most recipes say to strain the seeds out of berries. Note that the seeds contain many healthy nutrients, so if you strain them out you are throwing away some of the benefits of the berries. I did not strain my berries, and my pie turned out fine. Strain them if they upset your stomach, get in your dentures, or you don't like the texture of cream filling--it is slightly grainy with the seeds still in it.
  • Optional: add a teaspoon of lemon juice to the berry mixture. This can help bring out the flavor of the fruit.
  • Pour berry/sugar mixture into the cream cheese. Whip for 3-4 minutes until thoroughly mixed and uniform pink in color.
  • While the berries and cream cheese mix, put the heavy cream, powdered sugar, and vanilla in a chilled metal bowl and whip to stiff peaks. (Chilled bowls work best when whipping cream.)
  • Fold the cream cheese/berry mixture into the whipped cream. Shoot for about a dozen folds to get the two mixed together. Over-folding can cause the whipped cream to collapse, so be careful!
  • Use a spatula to place the final mixture in your cooked pie shell and smooth out the filling. Top with the remaining 6 oz of raspberries. Cover and refrigerate until ready to use. You can do this a day ahead if needed.

Notes

Frozen raspberries would work, too, but thaw them out first. The frozen berries also wouldn't look as good as the fresh ones to top the pie, so if using frozen berries, you might consider chocolate curls to top the pie instead of berries.  At some point, I'll post how to make chocolate curls...