Raspberry Cream Pie Recipe

Raspberry Cream Pie Recipe

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Kenneth Fechtler


I prefer a pyrex pie dish


☆☆☆☆☆ 0 votes

40 Min
50 Min


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  • 1-9 in
    pie pastry, prepared
  • 4 c
    raspberries, fresh or partially thawed, individually frozen
  • 2/3 c
  • 4 Tbsp
  • 1/4 tsp
  • 1/2 tsp
  • 1/2 tsp
    vanilla extract
  • 1 c
    heavy cream

How to Make Raspberry Cream Pie Recipe


  1. Gently lay crust into your favorite pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.
  2. Place berries over bottom of crust.
  3. Combine remaining ingredients in bowl, mixing until blended. Pour over berries.
  4. Cover edge of crust during baking (to keep it from browning too much). (A pie crust shield makes this quick and easy, but you can also use foil.)
  5. Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set.
  6. Pie sets up as it cools. Keep refrigerated. Serve fresh or with whip cream or vanilla ice cream.

Printable Recipe Card

About Raspberry Cream Pie Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #raspberry, #pie

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