Raspberry Cream Pie

Raspberry Cream Pie
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Calories 440 cals
Total Fat 27 g
Cholesterol 49 mg
Dietary Fiber 3 g
Sodium 228 mg
Protein 4 g
Total Carbohydrate 45 g

Prep Time: 30 Minutes

Time to Table: 7 Hours

Serves: 8


  • 1 9-inch prepared pie crust
  • 3 cups fresh raspberries, divided
  • 3/4 cup sugar
  • 8 ounce cream cheese, softened
  • 3/4 cup Daisy Sour Cream
  • 1/2 teaspoon vanilla extract
  • 8 ounces frozen whipped topping, thawed


Bake the pie crust according to the package directions; cool. Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping. Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight. Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.


Average Rating:
5 out of 0 5
Seamos 07/12/2018

I originally bought ingredients for three different raspberry cream pie recipes but after making this one first, my wife and I decided there was no need to make the other pies so I ended up making two more with this recipe. It has just the right balance of tartness / sweetness and is easy and inexpensive to make.

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