Raspberry Pie is a nostalgic no-bake dessert that combines the tangy brightness of raspberries with the creamy richness of whipped cream and cream cheese. This version uses gelatin to create a light yet stable filling, perfect for layering into a buttery graham cracker crust. Popular in mid-20th-century American kitchens, it was beloved for being both elegant and easy to prepare without turning on the oven. The balance of tart fruit, sweet sugar, and creamy textures makes this pie a timeless crowd-pleaser for summer gatherings, potlucks, or family celebrations.
Ingredients
- 1 env unflavored gelatin
- ½ cup cold water
- 10 oz frozen raspberries (thawed)
- ¾ cup sugar
- 3 tsp lemon juice
- 8 oz cream cheese (softened)
- ½ cup heavy cream (whipped)
- 1 prepared 9-inch graham cracker crust
Instructions
Step 1: Soften Gelatin
- Sprinkle gelatin over cold water. Let stand until softened. Heat until dissolved, then let cool slightly.
Step 2: Prepare Raspberry Base
- Crush thawed raspberries. Stir in lemon juice and sugar. Mix into the cooled gelatin.
Step 3: Blend Cream Cheese
- Gradually add the raspberry-gelatin mixture to softened cream cheese, beating until smooth and well blended.
Step 4: Fold in Whipped Cream
- Gently fold in the whipped cream until evenly combined.
Step 5: Assemble & Chill
- Pour mixture into prepared graham cracker crust. Refrigerate at least 3–4 hours or until set. Slice and serve chilled.
Tips
- Substitute strawberries or blackberries for raspberries.
- Use fresh raspberries when in season for brighter flavor.
- Add 1 tsp vanilla extract for extra depth.
- Top with extra whipped cream and fresh berries before serving.
- For a lighter version, use reduced-fat cream cheese.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 160mgPotassium: 120mgFiber: 2gSugar: 23gVitamin A: 450IUVitamin C: 8mgCalcium: 50mgIron: 1mg
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