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This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, TN
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 piece equals 507 calories, 28 g fat (14 g saturated fat), 70 mg cholesterol, 196 mg sodium, 61 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Raspberry Cream Pie in Country Woman June/July 2009, p35
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Aug. 14, 2011 by smclarty
This pie is so yummy!!! And very easy to make. I used low-fat cream cheese and low-fat whipped topping (instead of the whipping cream) which made this pie just a tad "healthier" - boy is it good!!!
Reviewed on Aug. 03, 2011 by Spinmom
I used to make this years ago and lost the recipe. I'm so glad to see it posted here. It's one of my all time favorites and will be our dessert tomorrow night.
Reviewed on Sep. 25, 2010 by rowdiesmom
This dessert was gone before our church fellowship meal began; folks were still looking for a slice. A great, tasty hit!
Reviewed on Jul. 30, 2010 by jmalerich
I made this today for my husbands birthday cake. I eliminated the pecans (due to a nut allergy) and added an additional 15 vanilla wafers. Instead of a pie pan, I used a spring form pan. It came out perfectly. We all enjoyed this immensley. My 14 year old said that she is taking this treat to school on "Pi" day.
Reviewed on Jul. 23, 2010 by mainelover23
This was the best raspberry pie I have ever eaten in my life. I will make it again and again.
Reviewed on Jun. 25, 2010 by Regi M
Excellent and a nice change from cheese cake.Raspberries are my favourite, but will try with other fruit - probably blueberries next.Pleased to see a recipe with butter and real cream as I don't believe in manufactured products like margarine and packaged/frozen whipped toppings. Will make for a treat and special occasions!
Reviewed on Jun. 15, 2010 by mellen2001@cox.net
Very good. You don't really need to add the liqueurs. Actually, too, you could use another toppings such as pie filling (to hasten and simplify.)
Reviewed on Jun. 13, 2010 by nickkitty
I have made a similar pie for years. For the crust I use 24 vanilla wafers, crushed, 1/2 c chopped peacan & 2 T melted butter. Press in pie pan & bake 7 minutes. Rest is the same.
Reviewed on Jun. 13, 2010 by cindianne97
I didnt have time for the crust, so I used graham cracker, everything else was wonderful, made the same thing in strawberry. Everyone loved it!
Reviewed on Jun. 13, 2010 by tkarinas
Raspberry cream pie is one my family loves to make and one we use when we have special company coming. It's delicious and going in my recipe box, as we make it whenever we can.
Reviewed on Jun. 13, 2010 by brhamy
My mom used to make raspberry cream pie but she did it much like banana cream. She put the berries on the bottom. YUMMY
Reviewed on Jan. 21, 2010 by HeatherHH
It was fine, but nothing particularly special, especially when considering it's such a high-calorie dessert with the whipped cream. The cream layer is very fluffy and airy, think frozen whipped topping, except not nearly as sweet. It seemed too insubstantial to be paired with a crust. I also had trouble serving this and having the pieces remain intact. I will not be making this again; I’d much rather have a raspberry cream cheese pie.
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