Raspberry Cream Pie

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.

Raspberry Cream Pie
Ingredients

• 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

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

Instructions
 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.

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