Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.
Ingredients
- 1 recipe unbaked pie crust
Cream Filling
- 1 ½ cups heavy cream
- 1 (8 ounce) package cream cheese, softened
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- ½ cup sour cream
Raspberry Topping
- ¼ cup white sugar
- 1 tablespoon cornstarch
- 1 (12 ounce) package frozen raspberries
- 1 ½ tablespoons water
- 1 ½ tablespoons lemon juice
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
Step 5
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.
Step 6
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.
Step 7
Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.
Cook’s Notes:
I used the basic pie crust recipe from the Taste and Tell blog but a store-bought crust would work just fine!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 505 | |
% Daily Value * | |
Total Fat38g | 49% |
Saturated Fat21g | 106% |
Cholesterol102mg | 34% |
Sodium236mg | 10% |
Total Carbohydrate36g | 13% |
Dietary Fiber2g | 7% |
Total Sugars20g | |
Protein5g | |
Vitamin C7mg | 35% |
Calcium77mg | 6% |
Iron1mg | 8% |
Potassium105mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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