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Raspberry Cream Pie

This Raspberry Cream Pie is a no-bake pie with a vanilla wafer crust, creamy filling and delicious raspberry topping!

raspberry cream pie viewing half of it

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 displayed for making raspberry cream 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!)

four photos showing how to make raspberry cream pie

How to make Raspberry Cream Pie:

The complete, printable recipe is at the end of this post.

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.

raspberry cream pie

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.

raspberry cream pie with big slice taken out of it

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.

slice of raspberry cream pie on plate

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!

raspberry cream pie on plate with bite taken out of it

The Best Pie Recipes:

raspberry cream pie viewing half of it

Raspberry Cream Pie

RecipeBoy.com (adapted from Taste of Home)
For the raspberry lovers!
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 518 kcal

Ingredients
  

CRUST:

FILLING:

TOPPING:

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.

Nutrition

Serving: 1servingCalories: 518kcalCarbohydrates: 52gProtein: 4gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 78mgSodium: 231mgPotassium: 170mgFiber: 3gSugar: 37gVitamin A: 1026IUVitamin C: 12mgCalcium: 62mgIron: 0.5mg
Keyword pie, raspberry
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