Raspberry Pie


(0 votes) 0 0

This is a great pie for summertime when fresh raspberries are in season.

Shared by


  • 1 9-inch graham cracker pie shell
  • 1/4 C. cold water
  • 1 envelope unflavored gelatin
  • 2 2/3 C. fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
  • 1 tsp. pure vanilla extract
  • 8 oz. cream cheese, softened
  • 1/3 C. confectioner's sugar
  • 1-2 tsp. fresh lemon juice
  • 2/3 C. heavy cream

Our Readers Also Loved


Place water in a heatproof glass-measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1" of hot water. Allow gelatin to sit until completely dissolved. Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner's sugar together in a bowl and mix well. Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one tsp. of the dissolved gelatin and 1-2 tsp of lemon juice or to taste. Add 2/3 C. heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.

Around The Web