Raspberry Cookies & Cream Pie, is as good as it sounds. Cream filling baked with raspberries and and sugar cookie topping. Dang delicious. Anyone remember their grandmother eating berries with a healthy serving of cream? My grandmother did just that, but I bet should would have loved this pie!
The filling is a creamy cheesecake-type filling with egg and sour cream that transforms into a truly light and creamy pie. The raspberry’s get to show off as they burst while baking. Pretty and pink and oh so yummy.
Today’s pie requires a pre-baked the crust, it’s the only thing that may slow you down just a bit, but only by a few minutes. We are also using butter instead of shortening in the crust, because butter is divine and sometimes, just sometimes a pie scream for a flaky buttery crust (like today).
After you roll out your crust and place it into your pie plate, fold under and crimp the edges. Then with the tines of a fork prick the entire surface of the bottom crust.
Line the crust with foil lightly pressed to the shape of the bottoms and sides of the pie crust and fill it with beans or rice. As you can see, I use beans and LOTS of them. I want them to keep the sides from bubbling out too. Bake the crust for 15 minutes, remove the foil with the beans while still warm and let the beans cool completely, then store them away for another pie on another day.
While the pie shell is baking make your filling and topping. I stir in the berries right before I am going to poor it into the pre-baked pie shell. Doesn’t this look gorgeous? The filling is gluten-free also (no special ingredient needed)! You can make the crust gluten-free too by using my gluten-free flour mix!
The pie bakes for 30 minutes and then the sugar cookie mixture is added, & baked a little more. The top bakes like sugar cookie and truly lives up to the title of Raspberry Cookies & Cream. Click on the link for Blueberry Cookies & Cream version. Truly, any berry can be substituted.
I can’t think of a better way to enjoy a a new crop of fresh raspberries. I love baking in season. Don’t forget to save the last slice for yourself!
Raspberry Cream Pie
Ingredients
Filling
- 2/3 cup sugar
- 4 ounces cream cheese (room temperature)
- 1/2 cup sour cream
- 1 large egg
- 3 tablespoons cornstarch or Clearjel
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 2-1/2 cups fresh raspberries, or blueberries, blackberries, etc. Note: if using frozen berries, thaw first and discard liquid.
Topping
- 6 tablespoons butter (room temperature)
- 1/2 cup flour (or gluten free flour mix)
- 1/4 cup sugar
Grandma's Pie Crust (Single Crust) w/butter
- 1 cup flour (or gluten free flour mix) (see instructions in notes below)
- 1/2 cup cold butter, cut into small pieces (if using shortening or softened butter see notes below).
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/8 teaspoon baking powder
- 1/4 cup cold water
Instructions
- Preheat Oven to 350 degrees F.
Pie Crust: Pre-baked (blind bake)
- Cut in butter with all dry ingredients until crumbly.Add water all at once and mix just until forms a ball (do not kneed or over mix).
- Roll out dough on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll onto pie plate (dough is usually too soft to pick up by hand).
- Trim edges and crimp border. Poke entire surface of bottom of pie crust with a fork.
- Line with foil and fill with dry beans or rice; about 2 to 3 cups (I keep mine year after year, let them cool completely after baking, and store in container).
- Bake at 350 for 15-20 minutes, remove beans/rice and foil. Return to oven for 5 to 6 minutes. Remove from oven, set aside. There is no need to cool the crust as you will be baking the filling.
Topping
- With a fork, cut in/mix butter, flour, and sugar until crumbly, set aside.
Raspberry Cream Filling
- In a mixing bowl, cream together cream cheese & sour cream with hand mixer.
- Continuing with the mixer beat in sugar, egg, cornstarch, vanilla, lemon juice, and salt until combined.
- Fold in berries. Pour into prepared pre-baked pie crust. Bake in oven for 30-35 minutes.
- Remove pie from oven, it should "wobble" in the middle like set jello.
- Sprinkle topping over pie and bake for an additional 15 minutes.Cool pie and store in the refrigerator. Garnish with additional berries.
That looks amazing!