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

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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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."

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."

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."

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"

Reviewed Jul. 29, 2012

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

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