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Raspberries and Cream Pie is a creamy sweet and tart dessert pie with a sugar cookie crust. The pie filling is no bake, making this one of the easiest pies you will make!
Raspberry cream pie is a delicious cross between sweet and sour, light and rich. If you like the flavors of a sweet cream pie, but want something a little different, this might be the desert for you.
Making this pie is so easy and simple to do that you can even enlist the help of your kids. The hardest part about this pie is using a mixer- so if you can do that- you can do this! Not only that, but kids could have so much fun helping you to layer this pie.
If you aren’t into raspberries and the sweet tangy sour note they often bring to the table, or they’re expensive and out of season, perhaps you’d enjoy my strawberries and cream pie. This pie can be perfect during the spring and early summer when raspberries aren’t out and strawberry prices are cheap.
What are the ingredients for this raspberry cream pie?
- Pie crust (like this sugar cookie crust!)
- Powdered sugar
- Frozen whipped topping or freshly made whipped cream
Check out the exact amounts and the steps in the recipe card below!
How to make raspberry cream pie
Wash your fresh raspberries and then set them aside to drain and dry. I like to lay mine out on the counter on top of some paper towels to help soak up the excess water.
In a bowl, cream your butter, powdered sugar, milk, and vanilla until smooth. Fold in 4 oz (half of your container) of cool whip. Now, let’s layer!
How to assemble the raspberry cream pie
Spread a little less than half of the creamy filling into the bottom of your prepared pie crust (I recommend my amazing sugar cookie pie crust!) You’ll just want a thin layer here. Top the creamy layer with half of your raspberries.
Spread the remaining cream mixture over the top of the berries and then layer it with more raspberries.
Using the remaining cool whip, spread it over the top of your pie. You can garnish the top with a few raspberries or mint leaves if you’d like.
Store it in your fridge overnight and enjoy it when ready. Letting it sit overnight really lets the flavor develop!
How long will your raspberry cream pie last in the fridge?
When properly covered and stored inside your fridge, you will find that it can last up to 4 days and be just fine. As it ages, some of the pie’s appearance may change and there may be a little textural difference, this is why it is best to eat it when it is fresher.
Can you freeze your raspberry cream pie?
While you can freeze your pie, you may not want to. Freezing the pie will change some of the textures as it thaws. It’s really best if this pie is eaten fresh.
Need more PIE RECIPES in your life??
- Oreo Pie
- Peanut Butter Pie
- Sugar Cookie Pie Crust
- Pink Lemonade Pie
- S’mores Pie
- Chocolate Pie
- Apple Pie Filling
- Strawberries and Cream Pie
Raspberries and Cream Pie
- 1 pie crust, I recommend checking out my sugar cookie pie crust!
- 16 oz fresh raspberries
- 1/4 cup butter
- 1 1/2 cup powdered sugar
- 1 1/2 tbsp milk
- 1 tsp vanilla
- 1 8 oz tub cool whip, or 8 oz fresh whipped cream!
- Wash the raspberries. Set aside to dry. Reserve a few for garnish if desired.
- Cream the butter, powdered sugar, milk and vanilla in a medium bowl until well combined and smooth.
- Fold in 4 oz (or half) of the cool whip.
- To assemble the pie, spread a little less than half of the creamy filling onto the bottom of the pie crust.
- Top with half of the fresh raspberries.
- Spread the remaining creamy filing onto the raspberries.
- Top the creamy filling, once again, with the fresh raspberries.
- Spread the remaining cool whip on top of the raspberries and garnish if desired.
- Store in the refrigerator over night before eating. Enjoy!