![](https://cdn.statically.io/img/www.allrecipes.com/thmb/uFoITX9Xs_L9thlSYuG5YPUZAU8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4531770-2ee67d039ba44189a49412b3b43ee672.jpg)
Ingredients
-
1 recipe unbaked pie crust
Raspberry Topping:
-
¼ cup white sugar
-
1 tablespoon cornstarch
-
1 (12 ounce) package frozen raspberries
-
1 ½ tablespoons water
-
1 ½ tablespoons lemon juice
-
1 tablespoon butter
-
½ teaspoon vanilla extract
Cream Filling:
-
1 ½ cups heavy cream
-
1 (8 ounce) package cream cheese, softened
-
¾ cup powdered sugar
-
1 tablespoon vanilla extract
-
½ cup sour cream
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
-
Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
-
Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
-
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
-
Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
-
Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.
Cook's Note
I used the basic pie crust recipe from the Taste and Tell blog, but a store-bought crust would work just fine!
Fresh raspberries will also work in this recipe.
Nutrition Facts (per serving)
505 | Calories |
38g | Fat |
36g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 505 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 21g | 106% |
Cholesterol 102mg | 34% |
Sodium 236mg | 10% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 7% |
Total Sugars 20g | |
Protein 5g | 11% |
Vitamin C 7mg | 8% |
Calcium 77mg | 6% |
Iron 1mg | 8% |
Potassium 105mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.