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Very Raspberry Pie


Show off your baking skills with a simple, homemade Very Raspberry Pie. Bring this to your next party or make it for yourself when you're craving something fruity.

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Rate this recipe 4.5/5 (21 Votes)


  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • Fresh mint, optional


Servings 8
Preparation time 30mins
Adapted from


Step 1

Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.

Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.

Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.

Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.

Store in the refrigerator. Garnish with mint if desired.


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