You are here: Home » Recipes » Raspberry Cream Pie Raspberry Cream Pie Recipe by American Profile Yield 8 servings PrintEmail "I wanted to make a raspberry dessert similar to one we had tried in a local restaurant. I started experimenting and came up with this." Ingredients Crust:2 cups graham cracker crumbs1/3 cup sugar1/2 cup margarine or butter, meltedRaspberry Filling:1 and 1/3 cups sugar6 tablespoons cornstarch1/8 teaspoon salt1 and 1/2 cups water (2 cups if using fresh berries)4 tablespoons corn syrup12 ounces frozen raspberries, thawed, or 1 pint freshCream filling4 ounces cream cheese, softened1/2 cup sugar5 ounces whipped topping, or whipped cream Instructions Preheat oven to 375F. Mix graham cracker crumbs, sugar and butter and press into a deep-dish pie pan. Bake for about 6 minutes. Set aside to cool. To make the berry filling: Mix sugar, cornstarch and salt. Add 1/2 cup water and stir until smooth. Add remaining water, corn syrup and berries. Cook in a saucepan over medium heat until thick. Stir constantly. Set aside to cool. While raspberry filling is cooling, make cream filling. To make the cream filling: Fold cream cheese, sugar and whipped topping together gently until smooth. Spoon over cooled crust. Then spoon cooled berry filling over cream filling. Allow to chill in refrigerator for at least 2 hours before serving. Recipe by Sandra Lippowiths, Caro, Mich.