No-Bake Raspberry Cream Pie

Impress your holiday guests with this festive layered pie! Graham cracker crust, no-bake cheesecake filling, and a homemade raspberry topping.

Photo by Diane V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (2-extra servings size) pre-made graham cracker crust

  • Cream Cheese Layer:

  • 4

    ounces (half of 8 oz block) cream cheese, slightly softened

  • 1/4

    cup sugar

  • 2/3

    of 8 oz. tub Cool Whip (2 cups), reserve remainder for garnish

  • Raspberry Topping:

  • 3/4

    cup sugar

  • 3

    tablespoons cornstarch

  • 1/8

    teaspoon salt

  • 3/4

    cup water

  • 2

    tablespoons white corn syrup

  • 2

    cups frozen raspberries, thawed

Directions

Set raspberries out to thaw or microwave a few seconds at a time on HIGH. Set aside. Put the crust in the freezer until needed. Make the cream cheese layer: In a mixing bowl and using a mixer, beat the cream cheese and sugar together until smooth, 1 minute. Using a spatula, gently fold in 2/3 of the tub of Cool Whip, just until incorporated. Spoon mixture into crust. Refrigerate until needed. Make the raspberry topping: Whisk together the sugar, cornstarch, and salt in a medium, heavy saucepan. Whisk in water until smooth. Set on burner and turn heat to medium. Using a spoon, stir in corn syrup and raspberries. Cook until mixture thickens, 10-12 minutes, stirring constantly. (Don't boil the mixture.) Remove from heat and cool completely before finishing the pie. (To speed cooling, I filled a larger pot half full of ice and water and set the pot of raspberry topping over it, stirring constantly until completely cool, about 10 minutes.) Finish the pie: Spoon cooled raspberry mixture evenly over the cream cheese layer. Refrigerate 3-4 hours before serving. To serve, garnish around edges of pie with small dollops of the reserved Cool Whip or dollop individual slices.

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