Switch up your pie recipe this Thanksgiving!

Raspberry Pie


  • 1 9-inch graham cracker pie shell


  • One quarter cup cold water
  • envelope unflavored gelatin
  • 2 and two thirds cup fresh raspberries or 2 10-oz packages frozen, defrosted with water pressed out
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese, softened
  • One third cup confectioner’s sugar
  • 1 - 2 tsp fresh lemon juice
  • Two thirds cup heavy cream


  • Place water in a heat proof glass measuring cup
  • Sprinkle the gelatin in water and place cup in a saucepan with 1-inch of hot water
  • Allow gelatin to sit until completely dissolved
  • Place raspberries in a food processor or blender and puree
  • Stir in vanilla
  • Combine cream cheese and confectioner’s sugar together in a bowl and mix well
  • Add raspberry puree to the cream cheese mixture and beat with a hand mixer
  • Stir in one teaspoon of the dissolved gelatin and 1-2 tsp of lemon juice or to taste
  • Add two thirds cup heavy cream and continue beating
  • Pour filling into crust and place in the refrigerator for several hours or until set before serving
  • Just before serving, top with whipped cream
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