Raspberry Cream Pie

Step 1

Pulse 2 cups flour, 12 tbsp cold cubed butter, 2 tbsp of the sugar and 0.5 tsp salt until pea-size crumbs form.

Step 2

Add 3 tbsp ice water until the dough just holds together, press it into a 9 inch pie dish, crimp the edge and chill 30 minutes; heat the oven to 375°F.

Step 3

Line the chilled crust with parchment, fill with dried beans and bake 20 minutes, then remove the weights and bake 10-15 more until deep golden.

Step 4

Beat 8 oz softened cream cheese with 0.33 cup powdered sugar and 1 tsp vanilla until smooth and fluffy, about 2 minutes.

Step 5

Whip 1.5 cups heavy cream to stiff peaks, about 3 minutes, then fold it gently into the cream cheese base.

Step 6

Simmer 1.5 cups raspberries with 3 tbsp of the remaining sugar, 1.5 tbsp cornstarch and 2 tbsp water for 5 minutes until thick and jammy.

Step 7

Cool the raspberry sauce 10 minutes, then gently fold in the remaining 1.5 cups fresh raspberries.

Step 8

Spread the cream filling into the completely cooled crust — it should feel cold to the touch — and spoon the raspberry topping over.

Step 9

Chill at least 2 hours until the filling is firmly set, then slice with a sharp knife.