This Raspberry Cream Pie is a no-bake pie with a vanilla wafer crust, creamy filling and delicious raspberry topping!
RecipeBoy Brooks has always been rather fond of fresh raspberries. So we tend to add a lot of raspberry-themed recipes to the RecipeBoy site (like Raspberry Popsicles, Raspberry Buckle and Raspberry Muffins, to name a few). This Raspberry Cream Pie is just the latest in a string of delicious raspberry recipes. There is no baking at all involved in making this easy pie, but there is a brief stint in a saucepan to heat up the raspberries to make the topping. And some of you might be delighted to find that we did not use any Cool Whip in this pie!
Ingredients needed:
- vanilla wafers
- pecans
- butter
- cream cheese
- powdered sugar
- orange juice
- vanilla extract
- heavy whipping cream
- white sugar
- cornstarch
- water
- raspberries (fresh will be best!)
How to make Raspberry Cream Pie:
The complete, printable recipe is at the end of this post.
PREPARE THE CRUST:
PREPARE THE FILLING:
PREPARE THE TOPPING:
This pie is raspberry-heavy on the top. There is a lovely raspberry purée spread on top, and then the whole thing is topped with a few more fresh raspberries.
Looking at the layers of the pie, there is a buttery vanilla wafer crust. The filling is like a cheesecake lightly flavored with orange. And then there is the raspberry addition on top.
This is going to be an awesome recipe to make in the summer months when you don’t want to turn on the oven. Everyone will love this Raspberry Cream Pie. Enjoy!
The Best Pie Recipes:
- Peanut Butter Pie
- Pumpkin Cream Cheese Pie
- Chocolate Chip Cookie Pie
- Star Spangled Pie
- Twix Bar Cheesecake Pie
Raspberry Cream Pie
Ingredients
CRUST:
- 1½ cups crushed vanilla wafers (about 45 cookies)
- ⅓ cup chopped pecans
- ¼ cup (½ stick) butter, melted
FILLING:
- 8 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
TOPPING:
- ¾ cup granulated white sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2½ cups fresh or frozen raspberries, divided
Instructions
PREPARE THE CRUST:
- In a medium bowl, combine the vanilla wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-inch pie plate.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, orange juice and vanilla until light and fluffy. Fold in the whipped cream. Spread the filling into the crust. Chill until ready to add the topping.
PREPARE THE TOPPING:
- In a small saucepan, combine the sugar and cornstarch. Stir in the water and 1½ cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until completely chilled.
- Spread the chilled topping over the filling. Garnish with the remaining 1 cup berries.