Description
A creamy and refreshing pie featuring a sweet black raspberry filling on a classic graham cracker crust. This dessert is prepared ahead of time and served frozen or chilled.
Ingredients
Scale
For the Crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup sugar
6 tbsp butter (melted)
For the Filling:
1 cup whipping cream
8 oz cream cheese (softened)
1 10 oz jar black raspberry spread
For Garnish:
Fresh blackberries
Instructions
- Step 1: Preheat the oven to 375°F.
- Step 2: To make the crust, mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly coated.
- Step 3: Press the crumb mixture firmly into a 9-inch pie pan. Bake for 7 minutes.
- Step 4: Remove the crust from the oven and set it aside to cool completely.
- Step 5: While the crust cools, prepare the filling. In a medium mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form and set it aside.
- Step 6: In a separate large mixing bowl, beat the softened cream cheese until it is smooth.
- Step 7: Add the black raspberry spread to the cream cheese and beat on low speed just until combined.
- Step 8: Gently fold the prepared whipped cream into the raspberry cream cheese mixture.
- Step 9: Spoon the filling into the cooled pie shell and spread evenly.
- Step 10: Cover the pie and freeze for 4 to 24 hours, or until firm.
- Step 11: Garnish with fresh blackberries before serving.
Notes
The pie can be served frozen. For easier slicing, remove it from the freezer about 10 minutes before serving.
Alternatively, the pie can be served thawed but still cool.
Keep any leftovers refrigerated.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American