Pioneer Woman Raspberry Cream Pie

Pioneer Woman Raspberry Cream Pie is a stunning, no-bake dessert that tastes as light as air. Ree Drummond loves this recipe for its simplicity and its vibrant, tangy flavor. It features a buttery graham cracker crust filled with a fluffy, mousse-like mixture of cream cheese, whipped cream, and tart raspberries. It is the perfect balance of sweet and sour, making it an ideal ending to a heavy summer meal or a festive holiday dinner. Because it chills in the fridge rather than baking in the oven, it’s a stress-free dessert that you can make ahead of time.

Try more Recipes:

• Pioneer Woman Cinnamon Rolls
• Pioneer Woman Sour Cream Pancakes
• Pioneer Woman Cinnamon Toast Recipe

❤️ Why You Will Love This Raspberry Cream Pie Recipe:

• No-Bake Magic: Aside from a quick 5-minute bake for the crust (which is optional!), your oven stays off.
• Perfect Texture: The filling is incredibly smooth and fluffy, somewhere between a cheesecake and a mousse.
• Fresh Flavor: Using frozen raspberries (thawed) allows you to make this year-round, while a splash of lemon juice brightens the berry flavor.
• Visual Stunner: The vibrant pink color makes a beautiful centerpiece without needing fancy decoration.
• Make-Ahead: This pie actually tastes better after sitting in the fridge overnight, making it perfect for party prep.

🍒Pioneer Woman Raspberry Cream Pie Ingredients

The Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp salted butter, melted

The Filling

• 1 package (8 oz) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 bag (10-12 oz) frozen raspberries, thawed (do not drain!)
• 1 tbsp lemon juice
• 1 cup heavy whipping cream (cold)
• Fresh raspberries and mint leaves (for garnish)

🥧How To Make Pioneer Woman Raspberry Cream Pie

1. Make the Crust: In a medium bowl, combine the graham cracker crumbs and 1/3 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate.
   • Option: Bake at 350°F (175°C) for 5-7 minutes to set, then cool completely. Or, simply chill it in the fridge for 1 hour for a no-bake version.
2. Whip the Cream: In a chilled bowl, beat the cold heavy cream until stiff peaks form. Set aside in the fridge.
3. Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
4. Add Berries: Add the thawed raspberries (along with their juice) and lemon juice to the cream cheese mixture. Beat on medium speed until combined. The mixture will turn a beautiful bright pink.
5. Fold: Gently fold the whipped cream into the raspberry mixture using a spatula. Do this carefully to keep the filling airy; don’t stir too vigorously.
6. Fill: Mound the fluffy filling into the cooled pie crust. Smooth the top with a spatula.
7. Chill: Place the pie in the refrigerator for at least 4 hours (overnight is best) to firm up.
   • Freezer Option: For a firmer, ice-cream-like texture, you can freeze the pie.
8. Serve: Slice and garnish with fresh berries and a sprig of mint.

✨Recipe Tips

• Soft Cream Cheese: Ensure your cream cheese is truly room temperature. If it’s cold, you will get lumps of white cheese in your pink filling.
• Don’t Drain: The juice from the thawed raspberries provides the color and flavor intensity. Pour the whole bag in!
• Stiff Peaks: Make sure your whipped cream is beaten to stiff peaks (it stands up on the beater) before folding, or the pie won’t set properly.
• Crust Trick: Use the bottom of a measuring cup to press the crust crumbs down evenly and tightly.

🍨What To Serve With Raspberry Cream Pie?

Since this Raspberry Cream Pie is a chilled, creamy dessert with a sweet-tart profile, it pairs best with beverages that cleanse the palate. A hot cup of Dark Roast Coffee or Espresso offers a bitter contrast that cuts through the rich cream cheese filling, while an Earl Grey Tea complements the subtle citrus notes. For a refreshing summer option, serve it with a glass of ice-cold Sparkling Lemonade or a crisp Prosecco. To plate it beautifully, add a dollop of extra Whipped Cream, a handful of fresh Raspberries, and a sprig of mint to each slice for a restaurant-quality finish.

🧊 How To Store Leftovers Raspberry Cream Pie Recipe?

• Refrigerate: Store leftovers covered loosely with plastic wrap in the fridge for up to 3 days. The crust may soften slightly over time.
• Freeze: This pie freezes beautifully. Wrap tightly and freeze for up to 1 month. Thaw on the counter for 15 minutes before slicing for a frozen treat.

🔥 How To Reheat Leftovers Raspberry Cream Pie?

Do Not Heat: This is a chilled cream pie. Heating it will melt the whipped cream and cream cheese into a soup. Always serve cold.

❓FAQs

Try more Recipes:

• Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting Recipe
• Pioneer Woman Texas Sheet Cake
• Pioneer Woman Orange Monkey Bread

📊 Raspberry Cream Pie Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 240mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 4g

Pioneer Woman Raspberry Cream Pie

Recipe by Imen DridiCourse: Dessert, Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

420

kcal

Pioneer Woman Raspberry Cream Pie is the ultimate “low effort, high reward” dessert. Ree Drummond creates a luscious filling by blending softened cream cheese with sugar and undrained thawed raspberries, which turn the mixture a gorgeous vibrant pink. Lightened with freshly whipped cream and spooned into a classic buttery graham cracker crust, this pie is creamy, tangy, sweet, and refreshing—perfect for when you want a showstopping dessert without turning on the oven.

Ingredients

• The Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)

• 1/3 cup granulated sugar

• 6 tbsp salted butter, melted

• The Filling

• 1 package (8 oz) cream cheese, softened to room temperature

• 1 cup granulated sugar

• 1 bag (10-12 oz) frozen raspberries, thawed (do not drain!)

• 1 tbsp lemon juice

• 1 cup heavy whipping cream (cold)

• Fresh raspberries and mint leaves (for garnish)

Directions

• Make the Crust: In a medium bowl, combine the graham cracker crumbs and 1/3 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate.
  Option: Bake at 350°F (175°C) for 5-7 minutes to set, then cool completely. Or, simply chill it in the fridge for 1 hour for a no-bake version.
• Whip the Cream: In a chilled bowl, beat the cold heavy cream until stiff peaks form. Set aside in the fridge.
• Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
• Add Berries: Add the thawed raspberries (along with their juice) and lemon juice to the cream cheese mixture. Beat on medium speed until combined. The mixture will turn a beautiful bright pink.
• Fold: Gently fold the whipped cream into the raspberry mixture using a spatula. Do this carefully to keep the filling airy; don’t stir too vigorously.
• Fill: Mound the fluffy filling into the cooled pie crust. Smooth the top with a spatula.
• Chill: Place the pie in the refrigerator for at least 4 hours (overnight is best) to firm up.
  Freezer Option: For a firmer, ice-cream-like texture, you can freeze the pie.
• Serve: Slice and garnish with fresh berries and a sprig of mint.

Notes

• Soft Cream Cheese: Ensure your cream cheese is truly room temperature. If it’s cold, you will get lumps of white cheese in your pink filling.
  Don’t Drain: The juice from the thawed raspberries provides the color and flavor intensity. Pour the whole bag in!
  Stiff Peaks: Make sure your whipped cream is beaten to stiff peaks (it stands up on the beater) before folding, or the pie won’t set properly.
  Crust Trick: Use the bottom of a measuring cup to press the crust crumbs down evenly and tightly.