Raspberry Cream Pie
Published: Friday, August 28, 2026
1 baked pie shell
4 c. raspberries, divided
2/3 c. water
1 c. sugar
3 Tbsp. cornstarch
1/3 c. water
2 Tbsp. lemon juice
3 oz. pkg. cream cheese, softened
1 Tbsp. milk
Whipped cream
Prepare, bake and cool pie crust. Place 1 cup berries and 2/3 cup water in a small saucepan. Simmer 5 minutes.
Combine sugar, cornstarch and 1/3 cup water in saucepan. Stir in raspberry liquid and cook over medium heat, stirring constantly until the mixture boils. Cook 1 minute. Remove from heat, stir in lemon juice; cool.
Combine cream cheese and milk. Spread evenly on bottom of pie shell. Pour remaining 3 cups of raspberries over cream cheese. Spread raspberry glaze over berries. Refrigerate several hours until firm. Garnish with whipped cream.
Note: This is a fragile pie and is best made in the morning and served in afternoon.
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