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.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 8 slices
- 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!
Find my Sugar Cookie Pie Crust Recipe here!
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