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Contest-Winning Raspberry Cream Pie

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, Tennessee
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 2 tablespoons orange liqueur
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh or frozen raspberries, divided


  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  • In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
  • In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  • Spread topping over filling. Garnish with remaining berries.
Nutrition Facts
1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.

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Average Rating:
  • Miranda
    Aug 9, 2020

    My family and I LOVE this recipe!! It is so simple and so refreshing in the summer! I have a ton of raspberry plants so I use my own perfectly ripe fresh raspberries or if we’re between the two times my bushes bear, I use frozen ones from my bushes. I think many different fruits could be used in the topping but it is so good with raspberries! I do omit the orange liqueur mentioned in the recipe though. This is the type of recipe that can make anyone look like the best baker in the family with very little effort!

  • Keri
    Jul 25, 2020

    This was SO good. Followed the recipe exactly and it was perfect! I making it again this weekend

  • Chad
    Aug 22, 2019

    I make this at least twice each summer with raspberries from our backyard bush. It's an incredibly simple and delicious recipe.

  • LBurkey
    Jul 22, 2017

    Easy to make and so summery. This is a pretty dessert that is light and refreshing. I used frozen raspberries, so didn't have any fresh ones to put on the top, so I decorated mine with a few blueberries. Very yummy

  • kls225
    Jul 4, 2017

    I made this today to take to a July 4th cookout, and it was a big hit. I easily doubled the recipe. It was very flavorful and not too heavy.

  • Kristie Lee
    Mar 14, 2016

    This absolutely one my family's favorite recipes. I can see why it won a contest!

  • akjk91
    Nov 28, 2015

    I made this for Thanksgiving and it is so, very good! My daughter has requested it once a month. I'll make it each holiday.

  • dalajohnson
    May 17, 2015

    OH MY, i also reduced the sugar and found it was great. I reduced sugar by 1/4 cup

  • parksville
    May 24, 2014

    This was okay, but we found it way too sweet, especially the topping. If I make it again I'd make half of the topping as there is way too much and also reduce the sugar content significantly.

  • TLPA
    Dec 2, 2013

    This was a big hit. I left out the orange liqueur. I baked the crust for about 15 minutes at 350, so it wouldn't crumble. Also made one without crust for a gluten-free version and that was great as well.