Glazed Raspberry Pie
A vibrant raspberry pie with a sweet glaze and creamy filling, perfect for summer gatherings or a delightful dessert for berry lovers. Light, fruity, and visually appealing.
Ingredients
Instructions
- In a saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered for 3 minutes.
- Strain raspberries and discard seeds; set juice aside.
- In another saucepan, combine sugar, cornstarch, and remaining water until smooth.
- Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in lemon juice. Cool.
- In a small mixing bowl, beat cream cheese, butter, and milk until smooth.
- Spread the cream cheese mixture onto the bottom and up the sides of the baked pie shell.
- Fill the shell with the remaining raspberries.
- Slowly pour the glaze over the berries.
- Refrigerate until serving. Garnish with fresh mint if desired.
Tips & Substitutions
For a thicker glaze, consider adding an extra tablespoon of cornstarch. You can substitute blackberries or blueberries for raspberries if preferred. Ensure the cream cheese is at room temperature for easier mixing. To enhance flavor, try adding a pinch of vanilla extract to the cream cheese mixture. This pie pairs wonderfully with a scoop of vanilla ice cream or whipped cream.
Serving Suggestions
Serve this delightful pie chilled, garnished with fresh mint for an extra touch. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. For a light meal, consider serving it alongside Cucumber Dip Or Cucumber Sandwiches, creating a perfect balance of flavors.
Storage & Reheating
Store leftover pie in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to prevent drying out. If the glaze becomes too runny after refrigeration, serve it chilled without reheating. Enjoy the pie cold for a refreshing treat on warm days.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Raspberry Pie contains roughly 311 calories, with 4g protein, 44g carbohydrates, and 15g fat. It is an excellent source of vitamin C (61% of the Daily Value) and dietary fiber (24% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but keep in mind that they may release more liquid during cooking. Adjust the water and sugar accordingly to maintain the desired glaze consistency. Thaw and drain them before using to prevent excess moisture in the pie.
How do I prevent the pie crust from getting soggy?
To prevent a soggy crust, consider blind baking the pie shell for a few minutes before adding the cream cheese mixture. You can also brush the crust with a little melted butter or an egg wash before baking to create a barrier against moisture.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just prepare it completely and refrigerate it until serving. This allows the flavors to meld beautifully, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).