Raspberry Cream Cheese Pie
Here’s a tasty, creamy, raspberry pie that’s ready in a snap! Filled with a generous helping of raspberries and sweet, tangy filling, you can make this easy pie any time.
Prep Time:
10 minutes
Cook Time:
0 minutes
Serves:
8
Perfect for:
Mothers Day
Summer Treats
Park Picnic
Treat Yourself
Weekend Creations
Ingredients
- 1 purchased prepared pie crust of choice
- 3 Packages (6 ounces each) Driscoll’s Raspberries, divided
- 1 1/4 Cups heavy cream
- 1 Package (8 ounces) cream cheese, softened
- 6 Ounces milk chocolate or semi-sweet chocolate, melted
- Fresh mint sprigs, optional
- 1/2 Cup granulated sugar
- 1/2 Tsp. – 1 teaspoon almond extract
Directions
- FILL bottom of pie crust with 1 package raspberries.
- SET ASIDE pie.
- POUR 1 ¼ cups heavy cream into the bowl of a stand mixer.
- ADD 1/2 cup granulated sugar.
- ADD 1/2 teaspoon almond extract (add more almond extract as desired).
- WHISK on high speed until stiff peaks form. DO NOT overmix.
- SET ASIDE whipped cream mixture.
- PLACE 1 package (8 ounces) cream cheese into a separate bowl.
- BEAT cream cheese until smooth and even.
- ADD cream cheese to whipped cream mixture.
- WHISK at medium speed until pie filling is completely smooth.
- SPREAD filling evenly over berries inside pie crust.
- TOP pie with remaining raspberries in a circular pattern starting in center.
- MELT chocolate gradually in microwave or on double boiler until silky smooth.
- DRIZZLE chocolate decoratively over raspberries.
- GARNISH with fresh mint sprigs if desired.
- SERVE the Easy Raspberry Almond Cream Cheese Pie immediately.
