No-Bake Raspberry Cream Pie

Ingredients

• 6 ounces fresh raspberries (plus extra for garnishing if desired)
• 1/3 cup granulated sugar ((68 grams))
• 1 tablespoon lemon juice
• 12 whole chocolate graham crackers
• 1/2 cup unsalted butter ((113 grams), melted)
• 1 1/2 cups heavy whipping cream (cold)
• 8 ounces cream cheese (softened)
• 1/2 cup powdered sugar ((60 grams))

Instructions

1. 1

   Make the raspberry sauce. Add the raspberries, sugar, and lemon juice to a small saucepan and stir. Place the saucepan over medium heat, stirring often and crushing the raspberries with a wooden spoon or silicone spatula. As the juices release, bring the raspberries to a simmer for 5 minutes or until the sauce starts to thicken, then remove from heat. Press the raspberries through a medium fine mesh sieve over a medium heat-proof bowl to remove the seeds. Set aside to cool completely.

2. 2

   Prep the pie dish. Grease a 9 or 10-inch (I used a 10-inch) pie dish or pan with butter or shortening.

3. 3

   Make the crust. Use a food processor on high speed to crush the chocolate graham crackers into fine crumbs. Change the speed to low, then slowly add the melted butter and mix until the crumbs start to stick together. Firmly press the crumbs into the greased pie dish using the flat bottom of a measuring cup, and freeze the crust for 15-20 minutes or until it is firm and solid.

4. 4

   Whip the cream. While the crust is in the freezer, whip the cold heavy whipping cream in a large mixing bowl with an electric mixer until stiff peaks form. Set it aside.

5. 5

   Make the filling. In a separate large bowl, blend the cream cheese and powdered sugar until smooth. Add the cooled raspberry sauce and continue mixing until thoroughly combined. Fold in the whipped cream, and mix gently until it is evenly incorporated.

6. 6

   Assemble and chill. Spoon the pie filling into the crust and smooth out the top with a silicone or offset spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set.

7. 7

   Serve. Top with extra whipped cream and fresh raspberries, if desired, and serve chilled.