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Raspberry Cream Pie Recipe

Raspberry Cream Pie Recipe

Learn how to make the best homemade Raspberry Cream Pie with this easy baking recipe! A buttery shortcrust pastry filled with silky vanilla pastry cream and topped with fresh raspberries and a gorgeous raspberry glaze. Perfect for summer gatherings or special occasions when you want a showstopping dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
Overhead shot of a perfectly sliced Raspberry Cream Pie on a white ceramic cake stand, revealing layers of golden pastry, silky vanilla cream, and vibrant red raspberries under a glossy raspberry glaze. Natural window light highlights the contrast between the crimson berries and pale cream filling, while scattered fresh raspberries and mint leaves provide accent points around the rustic fluted edge of the crust. A vintage silver server rests nearby, ready to lift a slice that shows the clean, defined layers of this elegant dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the pastry cream:</li><li class="ingredients-single-item">500ml full-fat milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">400g fresh raspberries</li><li class="ingredients-single-item">100g raspberry jam</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 385 calories
🥑 Fat: 24 g
🧈 Saturated Fat: 14 g
🍞 Carbohydrates: 39 g
🍭 Sugar: 22 g
🍗 Protein: 5 g
🫀 Cholesterol: 185 mg
🧂 Sodium: 180 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and icing sugar in a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. This quick pulsing method keeps the butter cold, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse again until the dough just starts to come together. If it seems too dry, add the remaining tablespoon of water. The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully lift the pastry over your rolling pin and drape it into the tin, gently pressing it into the fluted edges. Trim any excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then chill again for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and crisp. The initial blind baking with weights prevents the pastry from puffing up.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry cools, prepare the pastry cream. Pour the milk into a heavy-bottomed saucepan. Add the vanilla seeds and the empty pod (if using). Heat until just below boiling point, then remove from heat and allow to infuse for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the egg yolks and caster sugar until pale and thick. Whisk in the cornflour until well combined and no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the vanilla pod from the milk. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cook over medium heat, whisking continuously, until the mixture thickens substantially – this should take about 3-4 minutes. You'll know it's ready when it coats the back of a spoon and a finger drawn through it leaves a clear path. The continuous whisking prevents lumps from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and whisk in the butter until melted and fully incorporated. Immediately pass the cream through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface directly with cling film (to prevent a skin from forming) and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once both the pastry case and cream are cool, whisk the cream briefly to loosen it, then spread it evenly in the pastry case. Refrigerate for at least 30 minutes to set the cream.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the topping, select the best-looking raspberries and arrange them neatly on top of the cream, pointy-side up, covering the entire surface.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>In a small saucepan, heat the raspberry jam with the water and lemon juice until melted and smooth. Pass through a sieve to remove seeds if desired, then allow to cool slightly but not set.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Using a pastry brush, gently glaze the arranged raspberries with the jam mixture. This not only makes the pie look glossy and professional but also seals the fruit, helping it stay fresh longer.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Refrigerate the completed pie for at least 2 hours before serving to allow everything to set properly. The pie is best enjoyed on the day it's made but will keep refrigerated for up to 2 days. When ready to serve, carefully remove from the tart tin and place on a serving plate.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Raspberry Cream Pie Recipe?

The key ingredients include plain flour, unsalted butter, eggs, vanilla, milk, and fresh raspberries. The pastry requires flour, butter, icing sugar, and egg yolk, while the filling needs milk, egg yolks, sugar, cornflour, and vanilla. The topping uses fresh raspberries, raspberry jam, and lemon juice.

How to cook Raspberry Cream Pie Recipe at home?

Learn how to cook Raspberry Cream Pie Recipe by first making a buttery shortcrust pastry, blind baking it until golden. Then prepare a silky vanilla pastry cream, allowing it to cool before spreading in the baked case. Finally, top with fresh raspberries and brush with a glossy raspberry glaze made from jam, water and lemon juice. Chill thoroughly before serving.

Can I make the pastry cream without vanilla pods?

Absolutely! While vanilla pods provide the best flavour, you can substitute with 2 teaspoons of good quality vanilla extract or vanilla bean paste. For a different flavour profile, you could also infuse the milk with a strip of lemon or orange zest instead of vanilla.

How far in advance can I prepare this tart before serving?

For best results, assemble the complete tart no more than 24 hours before serving. The pastry case can be blind baked 2-3 days ahead and stored in an airtight container. The pastry cream can be made up to 3 days in advance and kept refrigerated with cling film directly on its surface.

What's the best way to prevent a soggy pastry base with cream fillings?

Thoroughly blind bake the pastry until golden and crisp, then allow it to cool completely before adding the filling. For extra protection, brush the inside of the baked case with a thin layer of melted white chocolate and let it set before adding the pastry cream.

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Refrigerate for at least 30 minutes to set the cream." }, { "@type": "HowToStep", "name": "Arrange raspberries", "text": "For the topping, select the best-looking raspberries and arrange them neatly on top of the cream, pointy-side up, covering the entire surface." }, { "@type": "HowToStep", "name": "Prepare glaze", "text": "In a small saucepan, heat the raspberry jam with the water and lemon juice until melted and smooth. Pass through a sieve to remove seeds if desired, then allow to cool slightly but not set." }, { "@type": "HowToStep", "name": "Glaze tart", "text": "Using a pastry brush, gently glaze the arranged raspberries with the jam mixture. This not only makes the pie look glossy and professional but also seals the fruit, helping it stay fresh longer." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "Refrigerate the completed pie for at least 2 hours before serving to allow everything to set properly. The pie is best enjoyed on the day it's made but will keep refrigerated for up to 2 days. When ready to serve, carefully remove from the tart tin and place on a serving plate." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "128" }, "review": [ { "@type": "Review", "author": "Elise Beaumont", "datePublished": "2024-06-02", "reviewBody": "Perfect balance of sweet and tart! The pastry cream was silky smooth and the raspberry glaze added just the right amount of shine. Everyone at my dinner party was impressed!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-28", "reviewBody": "Impressed my in-laws completely! I was nervous about making pastry cream for the first time, but the detailed instructions made it foolproof. The pie looked professionally made.", "name": "In-laws Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-06-05", "reviewBody": "Best pastry cream I've ever made! The technique of covering it with cling film while cooling prevented that annoying skin from forming. The recipe timing was spot on too.", "name": "Pastry Cream Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amar Patel", "datePublished": "2024-05-30", "reviewBody": "Worth every minute of preparation! This raspberry cream pie was the highlight of our summer gathering. The detailed steps about blind baking made a huge difference - no soggy bottom!", "name": "Show-stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Charlotte Nielsen", "datePublished": "2024-06-08", "reviewBody": "Family begged for the recipe! The contrast between the crisp pastry, silky cream and fresh raspberries was divine. I've tried many similar recipes but this one is by far the best.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/raspberry-cream-pie-recipe"}

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