This No Bake Raspberry Cream Pie, it’s a straightforward dessert to prepare, ideal for those who just don't want to turn the oven on! Ideal for those steamy summer days or anytime.
2TablespoonsRaspberry jamuse your choice of seedless or with seeds
1pintFresh raspberries
Instructions
Cream Filling
Sprinkle gelatin over cold water. Set aside for use later.
1 teaspoon Powdered gelatin, 1 Tablespoon Cold water
Place room cream cheese, zest and juice of one lemon, and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
¾ cup Cream cheese, 1 large Lemon, zest and juice, ½ cup Granulated sugar
Place heavy whipping cream in a separate bowl and whip to medium peaks. Note - medium peaks are when the beaters are lifted out of the bowl and the peaks just curl over slightly.
1 cup Heavy whipping cream
Melt gelatin until just slightly warm. Stir into cream cheese mixture.
Add whipped cream to cream cheese mixture and fold until completely incorporated. Fold gently taking care to not deflate the whipped cream.
Pie Assembly
Spread 2 Tablespoons of raspberry jam in the bottom of graham cracker crust.
2 Tablespoons Raspberry jam, 1 9" Graham cracker crust
Place enough raspberries over the jam to fill the bottom of the pie crust. Reserve remaining raspberries to decorate top of pie.
1 pint Fresh raspberries
Reserve one cup of filling to pipe over the top of pie. Pour remaining filling over the raspberries and smooth the top with an offset spatula.
Place the cup of reserved filling in a pastry bag fitted with a star piping tip. Pipe rosettes around the outer edge of the pie. Add raspberries as desired.
Place pie in refrigerator until set. Approximately 2 hours.
Notes
The No Bake Raspberry Cream Pie is perishable and requires refrigeration. Place the pie in an airtight container and store in your refrigerator for up to 2 days.This pie does not freeze well.