Raspberry Cream Cheese Pie

Raspberry Cream Cheese Pie

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  • Prep Time


  • Total Time


  • Servings



  • CRUST:

  • 14½

    cups chocolate wafer crumbs

  • 2

    tbsp sugar

  • cup butter, melted


  • 4

    oz cream cheese, softened

  • 1

    can (14 oz) sweetened condensed milk

  • 3

    tbsp lemon juice

  • 1

    tsp vanilla extract

  • 1

    egg, slightly beaten

  • 1

    cup fresh raspberries


  • ¼

    cup semisweet chocolate chips

  • ¼

    cup heavy cream


CRUST: Preheat oven to 350 degrees F. Coat 9" pie pan with cooking spray. Combine wafer crumbs, sugar and butter. Press mixture on bottom and up side of pan. Bake 10 minutes. Cool 30 minutes before adding filling. FILLING: In a medium bowl, beat together cream cheese, condensed milk, lemon juice, vanilla and egg, set aside. Layer raspberries in cooled crust, then pour cream cheese mixture over raspberries. Bake 30 minutes. GLAZE: In a small pot, place chocolate chips and cream over low heat, stirring constantly until chips are melted. After you remove pie from the oven, drizzle glaze over top. Refrigerate for at least 4 hours before serving.


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