Glazed Raspberry Pie Recipe
Glazed Raspberry Pie Recipe photo by Taste of Home

Glazed Raspberry Pie Recipe

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This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. "The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6-8 servings


  • 5 cups fresh raspberries, divided
  • 1 cup water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 tablespoon milk
  • 1 pastry shell (9 inches), baked

Nutritional Facts

1 serving (1 slice) equals 318 calories, 13 g fat (6 g saturated fat), 21 mg cholesterol, 147 mg sodium, 50 g carbohydrate, 5 g fiber, 3 g protein.


  1. In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside.
  2. In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
  3. In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Glazed Raspberry Pie in Taste of Home June/July 2000, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 25, 2014

"This was delicious! My husband prefers graham cracker crust, so I used that instead. Of course, what can make it better...chocolate :) Using a chocolate graham cracker crust made it a home run!"

Reviewed Jun. 29, 2013

"This is my favorite fresh Raspberry Pie. If the glaze is not thickened (as the other reviewer said happened) then cook a few moments longer until it is. It has a wonderful flavor and since the raspberries are fresh they aren't all mushy. I will be making this again and again."

Reviewed Sep. 23, 2010

"I made this pie according to directions, however, it was very runny. Perhaps it needed more cornstarch. The flavor was very nice."

Reviewed Jul. 3, 2010

"Have made this pie quite a few times over the last few years. Very, Very Good!"

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