Raspberry Pie Recipe

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

Raspberry Pie Recipe

How To Make Raspberry Pie

Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins


  • 9 inch graham cracker pie shell
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 2 2/3 cup 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 cup confectioner's sugar
  • 2 tsp fresh lemon juice
  • 2/3 cup heavy cream


  1. 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.

  2. 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.

  3. 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.

  4. 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.


  • Sugar: 42g
  • :
  • Calcium: 106mg
  • Calories: 1169kcal
  • Carbohydrates: 135g
  • Cholesterol: 58mg
  • Fat: 65g
  • Fiber: 6g
  • Iron: 5mg
  • Potassium: 331mg
  • Protein: 13g
  • Saturated Fat: 20g
  • Sodium: 1002mg
  • Vitamin A: 685IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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