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.
- Cream Cheese Layer:
- 1 (2-extra servings size) pre-made graham cracker crust
- 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
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.