No-Bake Raspberry Pie

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Unsalted butter, melted: 1/2 cup (113g)
• Cream cheese, softened to room temperature: 8 ounces (226g)
• Sugar: 1 cup (200g)
• Heavy cream: 1 cup (240ml)
• Vanilla extract: 1 teaspoon (5ml)
• Fresh raspberries: 2 pints (600g)

Preparation Time:

20 minutes

Cooking Time:

None (no-bake recipe)

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of an ungreased 9-inch (23cm) springform pan.
2. In a large bowl, beat the cream cheese and sugar together until smooth. Add the heavy cream and vanilla extract and beat until stiff peaks form.
3. Pour the cream cheese mixture over the graham cracker crust. Spread evenly.
4. Top with the raspberries.
5. Refrigerate for at least 4 hours or overnight before serving.

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 450
• Fat: 30g
• Carbohydrates: 40g
• Protein: 10g

Dish Characteristics:

• Creamy and tangy cream cheese filling
• Sweet and juicy fresh raspberries
• Crispy graham cracker crust
• No-bake, perfect for summer gatherings

User Comments:

• "This pie is so easy to make and it's always a hit with my guests."
• "The raspberry filling is perfectly balanced with the sweet and tangy cream cheese."
• "I love that I can make this pie ahead of time and it's always perfect for serving."

Special Precautions and Tips:

• Use high-quality cream cheese and heavy cream for the best flavor.
• If you don't have a springform pan, you can use a 9x13 inch (23x33cm) baking dish and line it with parchment paper.
• Let the pie chill for at least 4 hours before serving to allow it to set.