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Raspberry Cream Pie Recipe, perfect for celebrating August 1st or any day of the year.
- August 1 is National Raspberry Cream Pie day– celebrate with this recipe!
National Raspberry Cream Pie Day
Date When Celebrated: This holiday is always enjoyed on August 1
National Raspberry Cream Pie Day is perfect for raspberry lovers.
Raspberries are one of the gems of summer. Sweet and tasty, they are loved by millions of people (and birds, too!) With the arrival of ripe berries, it is time to make and enjoy some of your favorite dessert treats. High on the list for raspberry lovers, is raspberry cream pie.
Make this a super raspberry day. Go out and pick your own berries. Or head to your trusted farmer’s market or grocery. Then, make a raspberry cream pie. Better yet, make one for you, and another to share. You might give one away to a family member, a neighbor, or a friend.
And now… dig in and eat a piece of pie….Yummmm!
If you love raspberries, you will also savor National Raspberry Cake Day.
Ten Facts about Raspberries:
- Raspberries contain 8 grams of fiber per cup. That’s more than most others, including prunes.
- Known as a wonderful source of vitamin C.
- There are over 200 species of raspberries.
- Raspberries, like strawberries, belong to the rose family.
- In fact, raspberries can be four different colors, including the more common red and black and the less known yellow or purple.
- Because raspberries are fragile, they have a short shelf life after harvesting.
- Don’t wash the berries until they are ready to be used. This helps them stay fresh.
- Raspberries have been crossed with other berries to form new species. The loganberry is a cross between raspberries and blackberries. A boysenberry is a cross between red raspberries, blackberries, and loganberries. The nessberry is a cross between a dewberry, raspberry, and blackberry. Other crosses include laxtonberries, veitchberries, and mahdiberries.
- The people of Troy, in modern-day Turkey, were the first to note an appreciation of the raspberry fruit.
- In 4 A.D. the first known writings on the cultivation of raspberries appeared.
Inspired by my Mom’s strawberry cream pie, the raspberry lover in me converted to this slight variation. While I still love my Mom’s version, I think the raspberries bring this up a notch for those times I need the sweet-tart combination.
This pie begins with a tender, flaky crust. Filled with fluffy sweet cream and topped with a tart raspberry jam, it becomes the perfect way to end a summer meal.
However, you might choose to replace the standard pie crust with a graham cracker crust. I’ve even considered trying it with a chocolate graham crust–watch for my update on this one!
Raspberry Cream Pie
- 1 single pie crust see our recipe
- ¼ cup sugar
- 1 tbsp corn starch
- 3 cups raspberries fresh or frozen
- 1½ tbsp water
- 1½ tbsp lemon juice
- 2 tbsp butter
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream
- 8 ounce cream cheese
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
- ½ cup sour cream
- Preheat the oven to 350° F (175° C).
- Roll out pie crust and place inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
- Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
- While the pie crust bakes, whisk sugar and cornstarch together in a medium saucepan.
- Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes.
- Remove from heat; stir in butter and vanilla extract. Set aside to cool.
- Pour heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
- Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes.
- Fold in whipped cream and sour cream until evenly mixed.
- Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, about 2 hours. Or refrigerate overnight.
- Fresh or frozen raspberries work equally well in this recipe.
- Try substituting another berry or perhaps mixed berries to change the flavors a bit.
- Save time by using prepared whipped topping. However, I think using fresh whipped cream makes the best flavor combination.
- Graham cracker crust substitutes well in this recipe.
- Chocolate graham cracker crust also works well and stands up well to the berry flavor.