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Raspberry Cheesecake pie with fresh raspberries on top

Description

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.

  • 1 purchased prepared pie crust of choice
  • 3 Packages (6 ounces each) Driscoll’s Raspberries, divided
  • 1 1/4 Cups heavy cream
  • 1/2 Cup granulated sugar
  • 1/2 Tsp. – 1 teaspoon almond extract
  • 1 Package (8 ounces) cream cheese, softened
  • 6 Ounces milk chocolate or semi-sweet chocolate, melted
  • Fresh mint sprigs, optional
  1. FILL bottom of pie crust with 1 package raspberries.
  2. SET ASIDE pie.
  3. POUR 1 ¼ cups heavy cream into the bowl of a stand mixer.
  4. ADD 1/2 cup granulated sugar.
  5. ADD 1/2 teaspoon almond extract (add more almond extract as desired).
  6. WHISK on high speed until stiff peaks form. DO NOT overmix.
  7. SET ASIDE whipped cream mixture.
  8. PLACE 1 package (8 ounces) cream cheese into a separate bowl.
  9. BEAT cream cheese until smooth and even.
  10. ADD cream cheese to whipped cream mixture.
  11. WHISK at medium speed until pie filling is completely smooth.
  12. SPREAD filling evenly over berries inside pie crust.
  13. TOP pie with remaining raspberries in a circular pattern starting in center.
  14. MELT chocolate gradually in microwave or on double boiler until silky smooth.
  15. DRIZZLE chocolate decoratively over raspberries.
  16. GARNISH with fresh mint sprigs if desired.
  17. SERVE the Easy Raspberry Almond Cream Cheese Pie immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g