Very Raspberry Pie Recipe
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Very Raspberry Pie Recipe

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We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. —Kathy Jones, West Winfield, New York
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • Fresh mint, optional

Nutritional Facts

1 piece: 441 calories, 17g fat (9g saturated fat), 31mg cholesterol, 206mg sodium, 70g carbohydrate (54g sugars, 7g fiber), 4g protein.


  1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
  2. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
  3. Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.
  4. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
  5. Store in the refrigerator. Garnish with mint if desired. Yield: 8 servings.
Originally published as Very Raspberry Pie in Country Woman May/June 1994, p31

Sweet White Wine

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

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kf2250 User ID: 7319372 253314
Reviewed Aug. 28, 2016

"Perfect recipe, just use a homemade graham cracker pie crust instead of a store-bought one. It makes the whole pie taste a lot better. All my friends beg me to make this pie for them! Highly recommend it"

bjhofman User ID: 1775776 229534
Reviewed Jul. 14, 2015

"This sounds really good. How can I make it in a 9x13 pan?? Will I need to double the recipe?

Thanks for your help."

cookieeater2 User ID: 7801782 25142
Reviewed Aug. 3, 2014

"This pie was fantastic. I cut back the white sugar to 3/4 cup. I also strained the berries for the topping to cut down on the seeds."

CAB421 User ID: 5548363 11271
Reviewed Jan. 26, 2013

"I gave away 1 piece of this pie the first time I made it this summer, the rest (3 more) I ate all by myself. This is so good; I can't believe my taste buds, yum, yum... I told them where to find the recipe because it was so good. The fourth time, I did not have as many raspberries (end of season), but it was still great. If you don't like the recipe, you made it wrong. It is very sweet, but so what!!! I have told everybody I know how good it was. Thanks."

Abby_21 User ID: 1024283 26162
Reviewed Aug. 28, 2012

"pie was okay. Used regular 9" pie crust. Way too much filling. Enough for two pies but only had one shell. Did not need six cups of raspberries either. Huge waste of expensive ingredients since I had no second shell. The pie tasted okay though...not great, but it WAS good"

vbsteffer User ID: 3608900 26161
Reviewed Jul. 29, 2012

"My husband loved this. It was very yummy!"

LBurkey User ID: 3719865 12798
Reviewed Jul. 28, 2012

"I give this a 4 1/2. This pie is fresh and delicious........great summer surprise."

maggieaw User ID: 4163584 12346
Reviewed Jul. 24, 2012

"Too sweet, filling was too soft, didn't ever set up. Big mess and waste of precious raspberries. Will make my tried and true recipe, from now on. Big disappointment"

kaykay96 User ID: 6045044 6834
Reviewed Jul. 24, 2012

"I live in a 130 year old train depot in Louisiana!! I had to try this recipe..LOVE IT!!"

Kim179 User ID: 4007681 16498
Reviewed Jul. 22, 2012

"My mom has been making this pie for about 40 yrs except with pineapple or cherry topping. With the pineapple put a little of the juice in the cream cheese."

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