Raspberry cream pie

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Ingredients:

For the Pie Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cut into cubes
  • 2-4 tablespoons ice water

For the Filling:

  • 3 cups fresh raspberries (you can also use frozen raspberries, thawed and drained)
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar (optional, for garnish)
  • Fresh raspberries, for garnish (optional)
  • Whipped cream, for serving (optional)

Instructions:

Prepare the Pie Crust:

  1. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter.
  2. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the Pie Crust:

  1. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish.
  2. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively.
  3. Pierce the bottom of the crust with a fork to prevent air bubbles from forming during baking.
  4. Place the pie crust in the refrigerator while you prepare the filling.

Make the Raspberry Filling:

  1. In a medium saucepan, combine 2 cups of raspberries, granulated sugar, cornstarch, and a pinch of salt.
  2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
  3. Remove the raspberry mixture from the heat and let it cool slightly.

Prepare the Cream Filling:

  1. In a separate mixing bowl, beat the heavy cream until stiff peaks form.
  2. In another bowl, beat the softened cream cheese until smooth. Add the vanilla extract and mix until combined.
  3. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

Assemble the Pie:

  1. Spread the cream filling evenly into the chilled pie crust.
  2. Spoon the cooled raspberry filling over the cream layer, spreading it out evenly.
  3. Arrange the remaining 1 cup of fresh raspberries on top of the raspberry filling.
  4. Optionally, dust the top with powdered sugar for garnish.

Chill and Serve:

  1. Place the raspberry cream pie in the refrigerator to chill for at least 2 hours, or until set.
  2. Before serving, garnish with fresh raspberries and whipped cream if desired.
  3. Slice and serve chilled. Enjoy!
  4. This raspberry cream pie is a delightful dessert, perfect for any occasion. The combination of creamy filling and tangy raspberries is sure to be a hit!

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