Raspberry Cream Pie

Experience the delightful burst of summer with our Raspberry Cream Pie, a no-bake dessert that combines the sweet-tart flavor of fresh raspberries with a creamy, fluffy filling. Perfect for any occasion—from birthday parties to casual summer barbecues—this pie is as easy to make as it is impressive. With a luscious raspberry mixture nestled in a buttery crust and topped with whipped cream, each slice is a refreshing treat that pleases both kids and adults alike. Serve chilled for the ultimate indulgence and watch it disappear in minutes!

Prep Time30 mins

Course: Dessert Cuisine: American Keyword: Use ripe raspberries for optimal flavor. For added zest, mix in a teaspoon of lemon juice or zest into the filling. Garnish each slice with mint leaves or chocolate shavings for an elegant touch. Servings: Serves 8 Calories: 290kcal Author: Tisha

Ingredients

Prepared pie crust
Fresh raspberries (2 1/4 cups total)
Sugar (3/4 cup total)
Cream cheese (8 oz, softened)
Daisy Sour Cream (1 cup)
Vanilla extract (1 tsp)
Frozen whipped topping (8 oz, thawed)

Instructions

Prepare the pie crust according to package directions and let it cool completely.
In a bowl, mix 2 cups of fresh raspberries with 1/2 cup sugar; mash gently and let sit for 15 minutes.
In another bowl, beat together cream cheese, sour cream, remaining sugar, and vanilla until smooth.
Fold in the raspberry mixture and then add thawed whipped topping until combined.
Spoon filling into the cooled crust, cover, and freeze for at least 6 hours or overnight before serving.

Nutrition