last updated on October 30, 2026

I can’t lie, I do love a pie at a holiday dessert table. But I love a little variety, ok! And this raspberry cream pie is my current favorite. It has three perfect layers: a classic buttery crust, a smooth and fluffy cream filling, and a vibrant raspberry topping. It’s not a classic pie flavor, by any means, but one that everyone will be obsessed with.

This pie was inspired by a similar pie made by a local bakery in my hometown that was always my favorite. They had a deal where every Saturday after 9pm, all desserts were half off, and every time I went I’d cross my fingers that they still had a slice of their raspberry cream pie.

why raspberry is perfect for thanksgiving and christmas

Raspberry may not be the first flavor you think of during the holidays, but I promise it works.

• Bright + festive color: That deep jewel-toned red looks stunning on any holiday table.
• Balances the richness: Between mashed potatoes, gravy, and alllll the carbs, a tart berry dessert is incredibly refreshing.
• Seasonally flexible: Frozen raspberries are just as good as fresh here, so even if you can’t find fresh raspberries, you’re still good to go.
• A crowd-pleasing twist: With so many traditional pies at holiday dinners, this one stands out in the best way.

ingredients needed

For the Crust

• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 4–6 tablespoons cold water

For the Raspberry Filling

• 2 cups raspberries (fresh or frozen)
• 1/4 cup sugar
• Pinch of salt
• 1 tablespoon water
• 1 teaspoon cornstarch

For the Creamy Filling

• 8 oz cream cheese, room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy cream
• 1/4 cup sour cream

how to make this raspberry cream pie

1. Make the Buttery Pie Crust

1. Preheat the oven to 375°F.
2. Add flour, sugar, and salt to a food processor and pulse to combine.
3. Add the cold butter and pulse until the mixture looks like fine crumbs.
4. Add cold water, 1 tablespoon at a time, pulsing between each addition until the dough begins forming clumps.
5. Dump the mixture onto a clean surface and press together into a shaggy dough.
6. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.
7. Roll into a 12-inch circle and transfer to a 9-inch pie pan.
8. Fold extra dough under the edges and crimp as desired.
9. Add parchment on top and fill with pie weights or dry beans.
10. Bake 25 minutes, then remove weights and parchment.
11. Use a fork to poke the bottom and bake 10–15 more minutes until golden.
12. Let cool completely.

2. Make the Raspberry Layer

1. In a saucepan, combine raspberries, sugar, and a pinch of salt.
2. Cook over medium heat, stirring until raspberries break down (about 5 minutes).
3. In a small bowl, mix the water and cornstarch, then pour into the raspberries.
4. Cook until thick enough to coat a spoon.
5. Transfer to a heat-safe container and cool completely.
   • For faster cooling, spread onto a baking sheet and freeze for a few minutes.

3. Make the Creamy Filling

1. In a bowl, beat the cream cheese, sugar, and vanilla until smooth.
2. In another bowl, beat heavy cream until stiff peaks form.
3. Add the whipped cream and sour cream to the cream cheese mixture.
4. Gently fold until thick, fluffy, and totally smooth.

4. Assemble

1. Add the creamy filling into the cooled pie crust.
2. Spoon the raspberry layer over the top.
3. Chill for at least 1 hour, or overnight for best results.
4. Slice, serve, and enjoy every bite.

how to make this pie ahead of time

There is always so much going on during the holidays, so if you’d prefer to make this pie ahead of time, here are some options.

• Prep the crust 2–3 days ahead.
  Bake it, cool it, and wrap tightly.
• Make the raspberry filling up to 3 days ahead.
  Store in the fridge in an airtight container.
• Make the cream filling the day before.
  Since it’s whipped, it’s best fresh!
• Assemble the pie 1 day ahead.
  The flavors meld beautifully overnight.

other recipes you’ll love

• cinnamon roll pancakes
• pumpkin shaped snickerdoodle dough bites
• pumpkin cake with cream cheese frosting
• apple fritters

raspberry cream pie

[category]

[published] November 16, 2025

[PREP] 30 minutes mins

[COOK] 45 minutes mins

[TOTAL] 1 hour hr 15 minutes mins

Print recipe Pin Recipe

Ingredients

crust

• 1 1/4 cups (163 g) all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup (113 g) butter, cold and cubed
• 4-6 tbsp cold water

raspberry layer

• 2 cups raspberries fresh or frozen
• 1/4 cup (50 g) granulated sugar
• pinch of salt
• 1 tbsp water
• 1 teaspoon cornstarch

creamy filling:

• 8 oz cream cheese room temp
• 1/3 cup (66 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups (290 g) heavy cream
• 1/4 cup (60 g) sour cream

Instructions

make the pie crust

1. Preheat the oven to 375°F. Add flour, sugar, and salt to a food processor and pulse to combine.
2. Add the cold butter and pulse until the mixture looks like fine crumbs. Add the cold water, 1 tablespoon at a time, pulsing between each addition until the dough begins forming clumps.
3. Dump the mixture onto a clean surface and press together into a shaggy dough. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.
4. Roll into a 12-inch circle and transfer to a 9-inch pie pan. Fold extra dough under the edges and crimp as desired. Add parchment on top and fill with pie weights or dry beans.
5. Bake 25 minutes, then remove weights and parchment. Use a fork to poke the bottom and bake 10–15 more minutes until golden. Let cool completely.

make the raspberry layer

1. In a medium pot, combine raspberries, sugar, and a pinch of salt. Cook over medium heat, stirring until raspberries break down (about 5 minutes).
2. In a small bowl, mix the water and cornstarch, then pour into the raspberries. Cook until thick enough to coat a spoon. Transfer to a heat-safe container and cool completely (for faster cooling, spread onto a baking sheet and freeze for a few minutes).

make the creamy filling

1. In a bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, beat heavy cream until stiff peaks form. Add the whipped cream and sour cream to the cream cheese mixture. Gently fold until thick, fluffy, and totally smooth.

assemble

1. Add the creamy filling into the cooled pie crust. Spoon the raspberry layer over the top. Chill for at least 1 hour, or overnight for best results. Slice, serve, and enjoy!