No Bake Raspberry Pie
A simple, refreshing and absolutely delicious summer dessert!
Ingredients
Pie Crust:
- 65 Nilla wafers finely crushed
- 6 tablespoons unsalted butter
Pie Filling:
- 1¼ cups water divided
- 6 ounces raspberries
- ⅓ cup granulated sugar
- 1 teaspoon fresh lemon juice
- 3 tablespoons cornstarch
- 8 ounces cream cheese softened (sub dairy-free)
Pie Topping:
- 12-18 ounces fresh raspberries
- whipped cream optional
Instructions
- Prep: Preheat oven to 350℉.
- Make Crust: Place crushed Nilla wafers in a large mixing bowl. Pour melted butter on top and then use a fork to combine thoroughly. Pour into 9 inch spring form pan. Use hands to flatten and spread over the pan and into the sides, creating a crust. Bake at 350℉ for 12 minutes. Place in refrigerator to cool for 20 minutes before putting anything inside.
- Boil Filling Mixture: In a small sauce pan, add 1 cup water, 1 cup raspberries, ⅓ cup granulated sugar and 1 teaspoon fresh lemon juice. Stir and bring to a boil and then reduce heat. Use the back of a wooden spoon to smash raspberries.
- Thicken: In a small mixing bowl, combine ¼ cup cold water and 3 tablespoons cornstarch, whisk together. Add cornstarch slurry to saucepan and stir constantly until it thickens (about 1-2 minutes). Remove from heat and let cool.
- Add Raspberries: Place remaining Pie Filling raspberries in a mixing bowl and pour raspberry sauce on top. Gently fold raspberries in one or two times.
- Cream Cheese: Place 8 ounces cream cheese (softened) in a mixing bowl and use a hand-mixer to whip.
- Layer: Take whipped cream cheese and gently spread over bottom of crust. Pour raspberry mixture on top and gently spread evenly.
- Chill: Place in refrigerator for 2 hours.
- Topping: Remove and, if desired, cut 12-18 ounces fresh raspberries in half (carefully and with a sharp knife) and place in circles around the pie, overlapping each other as shown in pictures.
- Final Chill: Cover with aluminum foil and place back in refrigerator, preferably overnight, but at least for an additional 2 hours.
- Serve: Cut into slices and enjoy!
Notes
- Note: if you don't have a springform pan you can make this using your own favorite pie crust or even just pie a pre-made pie crust and only make the filling
Nutrition
Calories: 434kcal | Carbohydrates: 57g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 302mg | Potassium: 211mg | Fiber: 5g | Sugar: 28g | Vitamin A: 440IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 1mg
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