Raspberry Cream Cheese Pie

I came up with this recipe for seriously amazing pie on Canada Day, seeing as I had a bunch of fresh raspberries and it seemed like a perfect day to make a naturally red dessert.  There is a fabulous place on Prince Edward Island called the PEI Preserve Company that makes a delectably famous raspberry cream cheese pie.  While I didn't have their recipe at hand and had to come up with my own version(and of course, make sure it's all gluten-free), I've succeeded beyond my wildest dreams!  I actually like this version better!  It's very similar, but the raspberry topping is lighter, there's more of a hint of lemon, and I'm rather partial to my pie crust, although you could use whatever recipe (gluten-free or not) makes you happy.  I think you'll be thrilled with this wonderful dessert - a perfect summer recipe!  Enjoy!

* Check out my Blueberry Cream Cheese Pie, too! *

Delicious slice of raspberry cream cheese pie with whip cream on top, to serve.

Raspberry Cream Cheese Pie

Serves 8-10

Preheat oven to 425F.  Have a pie dish available.

Make Kristin’s buttermilk pie crust (retyped here for convenience - although there is an option in the original recipe to measure out a slightly different flour blend than what is in my flour mix).

For crust:

Mix together in a bowl:

2 cups Kristin’s gluten free flour mix

1 tsp salt

Chop in with a pastry cutter:

2/3 cup + 2-3 Tbsp butter

Add and mix in with the pastry cutter:

2 tsp oil

1/3 cup buttermilk (can make by mixing 2-3 tsp vinegar + milk)

Mix as much as you can using the pastry cutter (this keeps the dough cool).

To fully get the dough to form, mix by hand as quickly as possible (so you don’t warm up the dough).   Separate into two pieces.  You’ll use one for this recipe, and can wrap the other half in plastic wrap and stick in the refrigerator to use for another recipe, like a quiche or pie.

Separate your dough into two pieces, wrapping one in plastic wrap and sticking in the refrigerator to use later.

Roll out a nice big circle between pieces of plastic wrap.  I use two pieces overlapping for the bottom and two pieces, overlapping, on top.   Make sure you’ve got a piece as big as your pie dish, plus a little extra.

Remove the plastic from the top.  Flip over the dough into the pie dish.  Press down on the plastic wrap to get the dough to stick to the pie plate.  Remove plastic wrap and carefully shape edges, as desired.

Remember to use the plastic wrap to press down and then use fingers to crimp the edges.

Bake at 425F for 15-17 minutes, until nicely browned.  Remove from oven and cool on a cooling rack.

Fresh baked and cooling.

Make raspberry filling:

In a medium-sized pot over medium heat place the following:

12 oz fresh raspberries, rinsed & drained (there's no need to mash them up - and yes, you can use frozen raspberries - just weigh and use 12 oz)

2/3 cup sugar

1/3 cup water

Let cook, stirring occasionally, until boiling.

Whisk together in a small bowl:

1/3 cup water

¼ cup cornstarch

Add cornstarch mixture to boiling raspberries, stirring constantly.  Bring mixture back to a boil and let boil 1 minute (keep stirring).  Remove from heat and let cool on cooling rack 15-20 minutes. (you don’t want to pour it on top of the cream cheese mixture while boiling hot, so it’s best to make this part first, then whip up the cream cheese mixture).

The raspberries will naturally come apart while cooking and create a lovely smooth filling.

Make cream cheese filling:

Beat together in a mixer, until light and creamy:

6 oz cream cheese, softened

½ cup powdered sugar

2 tsp fresh lemon juice

Zest of ½ lemon

Once cream cheese filling has been whipped, spread it on the bottom of your cooled pie crust.  Place in the refrigerator until your raspberry filling has cooled 15-20 minutes.   

Cooked piecrust with cream cheese filling in the bottom.  Chill until your raspberry topping has cooled 15-20 minutes.

Carefully pour the raspberry mixture over the cream cheese filling.  Let the pie chill in the refrigerator ~ 2 hours, until chilled.   

Mmmm.. nice, eh?!

Slice and serve with whipped cream.  Enjoy!!!

A light, delicious summer dessert, but perfect in winter, too! Yum!