19 inchpie crustThis can be purchased or homemade. There is a recipe above. Can be flour pie crust or graham cracker pie crust.
9Oz. Raspberry Preserves
2CupsHeavy Whipping Creamchilled
6Oz. cream cheesesoftened
1Tsp. Vanilla Extract
Fresh RaspberriesThis is to garnish the top of the pie. Use as many as you would like to.
Instructions
Roll out the pastry pie crust or make the graham cracker crust. Place in a 9 inch pie plate. Bake per the directions. (There are links above for the pie crust recipes on this website).
While the pie crust is cooling, in a medium-size mixing bowl, beat the heavy whipping cream until stiff peaks form.
In a separate medium-sized mixing bowl, beat the cream cheese and vanilla until smooth.
Add the heavy whipping cream to the cream cheese and beat until well incorporated.
Remove 3/4 cup of the whipping cream/cream cheese mixture and set aside. This will be used to top the pie for serving.
Stir in the raspberry preserves until well incorporated. Transfer mixture to cooled pie crust of your choosing. Chill.
Garnish with the fresh raspberries and reserved whipping cream/cream cheese mixture to serve. Enjoy!
The nutritional values for this recipe are for 1 whole pie. Therefore, if you slice this pie into 6 pieces, divide the values by 6.Studded with fresh raspberries, this pie is a show-stopper of a dessert! Fabulous for serving for your Easter dinner or brunch, it’s also fantastic for a cookout, potluck or any spring or summer get-together. Cool, creamy desserts always hit the spot!