Delicious Raspberry Cream Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 (9-inch) frozen deep dish pie crust

→ Filling

02 - 8 oz (226 g) cream cheese, room temperature/softened
03 - ¾ cup (90 g) powdered sugar
04 - 1 pinch salt
05 - 1 teaspoon vanilla extract
06 - 1 cup (237 ml) heavy whipping cream, cold

→ Topping

07 - 1 cup (200 g) granulated sugar
08 - 3 tablespoons cornstarch
09 - 3 tablespoons water
10 - 12 oz (340 g) raspberries, fresh or frozen (about 2 1/2 cups), divided*
11 - ¼ teaspoon almond extract, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C).
02 - Thaw the frozen pie crust at room temperature for 20-30 minutes. Dock (prick) the crust all over the bottom and sides with a fork. Place the crust onto a sturdy baking sheet. Line parchment paper (or foil) inside the crust and fill it with pie weights. Alternatively, fill it to the top with dry beans or uncooked rice. Bake at 350°F for 20 minutes. Carefully remove the parchment paper and weights and set on a wire rack to cool. Immediately return the crust to the oven and continue baking at 350°F for an additional 10 minutes or until golden and baked through. Allow the crust to cool completely.
03 - In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer until creamy. Add the powdered sugar, salt, and vanilla extract. Beat until combined. In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. (Be careful not to whip too long or it will turn to butter.) Add the whipped cream to the cream cheese mixture. Use the electric hand mixer to beat until combined. Set the filling in the fridge until ready to assemble the pie.
04 - In a medium saucepan, whisk the sugar and cornstarch together. Add the water and some or all of the raspberries. (*You may reserve 1 cup of fresh raspberries for topping the pie, if desired.) Bring to a boil, stirring frequently until very thick. (It will take longer to thicken if using frozen raspberries.) Remove from heat and stir in the almond extract, if desired. Refrigerate until chilled.
05 - Spread the cream cheese filling evenly inside the cooled pie crust. Dollop the chilled raspberry pie filling on top of the cream cheese layer. Smooth with a spatula. Top with extra raspberries if desired. Cover the pie lightly with plastic wrap and refrigerate for 4 hours to overnight. (The texture is best when adequately chilled.)

# Notes:

01 - You can make a Pie Crust with Shortening or an All Butter Pie Crust. If making a homemade pie crust, use these instructions for Blind Baking.
02 - Cut the pie with a hot, dry knife. Rinsing the knife in hot water and drying the knife between cuts for crisp slices.
03 - Store leftovers covered with plastic wrap in the fridge for up to 1 week.
04 - Make the whipped cream cheese filling last so your pie crust and raspberry topping can cool at the same time.
05 - This pie can be made up to 2 days in advance.
06 - If you decide to use all of the raspberries in the cooked topping, it may not all fit inside the pie. Any leftover filling is great to use like jam or to eat with yogurt.

Back