Best 10 Fresh Red Raspberry Cream Pie Recipes

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Indulge in a delightful culinary journey with our tantalizing Fresh Red Raspberry Cream Pie! This classic dessert is a symphony of flavors and textures, featuring a flaky, buttery crust, a velvety smooth cream filling, and an abundance of juicy, ruby-red raspberries. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes will guide you effortlessly through the process of creating this delectable masterpiece. From the initial preparation of the crust to the final touches of garnishing, we'll provide you with step-by-step instructions, helpful tips, and insider secrets to ensure every bite is an explosion of sheer delight. So, gather your ingredients, preheat your oven, and embark on this delightful baking adventure with us. Let's create a Fresh Red Raspberry Cream Pie that will leave your taste buds craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

RED RASPBERRY PIE



Red Raspberry Pie image

Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.-Patricia Morrow, Mapleton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups plus 1/2 teaspoon sugar, divided
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lime juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 teaspoon 2% milk

Steps:

  • In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 471 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 289mg sodium, Carbohydrate 81g carbohydrate (43g sugars, Fiber 6g fiber), Protein 3g protein.

RASPBERRY PIE III



Raspberry Pie III image

A wonderful way to use those raspberries growing in the yard.

Provided by Nancy Sabatino

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 7h10m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 ½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  • Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  • Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Sweet and light, just right for summer time. Thanks to Karen Baumgarten for her recipe, because I couldnt find one ingredient, I had to revamp her recipe to come up with this one !!

Provided by Doris Doucette

Categories     Pies

Time 40m

Number Of Ingredients 5

1 pkg (3 oz) raspberry jello
1/4 c boiling water
1 pkg (12oz) cool whip
1 c fresh red raspberries
1 graham cracker pie crust

Steps:

  • 1. Dissolve Jello pkg in the boiling water, and cool to room temp. Break up the red raspberries and add to the jello mixture. Fold in the Cool Whip. Mix all ingredients well. Add to the crust. Refrigerate for 3-4 hours to set. Enjoy !

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

12 graham crackers, finely ground (about 1 1/2 cups)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 large egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
3/4 teaspoon coarse salt
2 3/4 cups whole milk
1 vanilla bean, split and scraped
3 tablespoons unsalted butter, room temperature, cut into pieces
3 cups raspberries (about 12 ounces)
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
  • Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
  • Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
  • Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
  • Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Provided by The Sweet and Sour Baker

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h5m

Yield 8

Number Of Ingredients 13

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out pie crust and gently lay 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.
  • Meanwhile, 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 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 incorporated.
  • Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy. Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor of fresh raspberries. Ruth P. Casa-Emellos, The Times's home economist, developed this recipe in the summer of 1952. It was published as French raspberry pie but later appeared in the recipe booklet "Fruit Pies: Delightful Confections Starring Fresh Fruits" as raspberry cream pie. We've made the red currant jelly optional. If you choose to include it, you'll get a gemlike glow and a crust-and-jam combination reminiscent of a homemade Pop-Tart.

Provided by Sara Bonisteel

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

2 cups/453 milliliters whole milk
1 whole vanilla bean
1/3 cup/42 grams flour
1/2 cup/100 grams sugar
1/4 teaspoon salt
4 egg yolks
1 whole egg
1/4 cup/56 milliliters cream, whipped
1 deep nine-inch pie shell, baked
1 pint/454 grams raspberries
6 ounces/169 grams red currant jelly (optional)

Steps:

  • In a double boiler or heat-resistant bowl set over a saucepan of water, scald milk with vanilla bean. Remove bean. (It can be rinsed and reused.)
  • Mix flour, sugar and salt. Add enough scalded milk to dry ingredients to make a slurry, stirring all the while. Return slurry to milk in double boiler and cook, stirring frequently until thickened.
  • In a stand mixer, beat together egg yolks and whole egg. While beating, temper eggs with a few spoonfuls of thickened milk. Slowly add the rest of thickened mixture to eggs. Transfer to double boiler and cook over simmering water, stirring constantly, until mixture thickens to the consistency of thick custard. Strain and cool to room temperature. Fold in whipped cream.
  • Pour mixture into baked pie shell. Cover with raspberries.
  • Melt jelly over very low heat, stirring, until liquid. Pour or brush evenly over raspberries. Chill.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 232 milligrams, Sugar 19 grams, TransFat 0 grams

FRESH RASPBERRY PIE



Fresh Raspberry Pie image

Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.

FAVORITE FRESH RASPBERRY PIE



Favorite Fresh Raspberry Pie image

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.

SUMMER FRESH RASPBERRY PIE



Summer Fresh Raspberry Pie image

This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.

Provided by cpchef

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

½ cup water
4 cups fresh raspberries, divided
2 tablespoons cornstarch
¼ cup cold water
½ cup white sugar
1 tablespoon lemon juice
1 (9 inch) baked pie crust
1 cup whipped cream for garnish
1 teaspoon lemon zest for garnish

Steps:

  • Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  • Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  • Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
  • Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g

Tips:

  • For the best flavor, use fresh, ripe raspberries. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • To make sure the pie crust is flaky, use a pastry blender to cut the butter into the flour. Be sure to work quickly so that the butter doesn't get too warm.
  • When making the filling, be sure to cook it until it has thickened. This will help to prevent the pie from being runny.
  • Let the pie cool completely before serving. This will help the filling to set and the crust to firm up.

Conclusion:

This fresh red raspberry cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet raspberries, creamy filling, and flaky crust is sure to please everyone. So next time you're looking for a special treat, give this pie a try. You won't be disappointed!

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