Raspberries and Cream Pie
Raspberries and Cream Pie is fresh, simple and creamy. Made with fresh raspberries and creamy vanilla filling all on top of a chewy, sugar cookie crust.
Servings: 8 slices
Ingredients
- 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!
Instructions
- 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!
Notes
Find my Sugar Cookie Pie Crust Recipe here!
Nutrition
Calories: 268kcal | Carbohydrates: 40g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 106mg | Fiber: 4g | Sugar: 25g | Vitamin A: 196IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg