Black Raspberry Cream Pie Recipe

This decadent Black Raspberry Cream Pie recipe, inspired by Better Homes and Gardens, is a guaranteed crowd-pleaser! While I couldn't find black raspberry spread, I used red raspberry instead – and it was a HUGE hit at my birthday party! Imagine a flaky pie crust filled with a creamy, dreamy mixture of whipped cream and raspberry goodness. Prepare to be amazed by this easy-to-follow recipe that delivers unbelievable flavor and texture. Perfect for birthdays, holidays, or any special occasion!

Prep Time 45 mins
Cook Time 255 mins
Calories 444.4 kcal
Protein 9g
Rating 5.0 (3 Reviews)
Black Raspberry Cream Pie 54

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Black Raspberry Cream Pie

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How to Make Black Raspberry Cream Pie

  1. Preheat oven to 375°F (190°C).
  2. Brush a 9-inch pie shell with 1 large egg white.
  3. Bake for 5 minutes. Let cool completely on a wire rack.
  4. In a large bowl, beat 2 cups heavy whipping cream on medium-high speed until stiff peaks form.
  5. Set aside.
  6. In a separate bowl, beat 8 ounces cream cheese until smooth and creamy.
  7. Add 1 cup red raspberry spread (or black raspberry, if available) to the cream cheese and beat until fully combined.
  8. Gently fold in the whipped cream until just combined. Be careful not to overmix.
  9. Spoon the mixture into the cooled pie shell.
  10. Cover the pie and freeze for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set.
  11. Garnish with fresh black raspberries (or red raspberries), a lemon twist, and a sprig of mint before serving.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

118g

Fat

73g

Carbs

15g

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