Raspberry Cream Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove from heat; stir in butter and vanilla extract. Set aside to cool.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Spread cream filling into the cooled pie crust.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.'}

📊 Nutrition Facts

Per serving (8 servings total)