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Light Raspberry Cream Pie - Fresh, Fluffy, and Easy

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 1 1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • Raspberry Layer: 2 cups fresh raspberries (or frozen, thawed and well-drained)
  • 2 tablespoons honey or sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • Cream Filling: 8 ounces light cream cheese, softened
  • 1 cup plain 2% Greek yogurt
  • 1/3 cup powdered sugar (add more to taste)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups light whipped topping or lightly sweetened whipped cream
  • Zest of 1/2 lemon (optional, but recommended)
  • To Finish: 1 cup fresh raspberries, for topping
  • Additional lemon zest or thin lemon slices (optional)
  • Mint leaves (optional)

Method
 

  1. Make the crust. In a bowl, mix graham crumbs, sugar, melted butter, and a pinch of salt until the texture resembles wet sand. Press evenly into a 9-inch pie plate, going up the sides. Use the bottom of a measuring cup for a compact, even layer.
  2. Set the crust. Bake at 350°F (175°C) for 8–10 minutes until lightly golden, or chill in the fridge for 30 minutes if you prefer a no-bake crust. Let it cool completely before filling.
  3. Cook the raspberry layer. In a small saucepan, add raspberries, honey (or sugar), and lemon juice. Warm over medium heat, mashing berries as they soften. If you want a thicker sauce, whisk cornstarch with 1 teaspoon of water and stir it in. Simmer 2–3 minutes, then let cool to room temperature.
  4. Strain if you prefer seedless. For a smoother layer, press the raspberry mixture through a fine-mesh strainer. This step is optional but gives a silky finish.
  5. Whip up the cream filling. In a mixing bowl, beat light cream cheese until smooth. Add Greek yogurt, powdered sugar, vanilla, and lemon zest. Beat until creamy and no lumps remain.
  6. Fold in the fluff. Gently fold in the whipped topping or whipped cream. Keep it light and airy. Stop as soon as it’s combined.
  7. Layer the pie. Spread half of the cream filling into the cooled crust. Spoon half of the raspberry mixture over the top and swirl lightly with a knife. Add the remaining cream filling, then finish with the rest of the raspberry sauce on top. Swirl again for a marbled look.
  8. Chill to set. Cover loosely and refrigerate for at least 4 hours, or overnight for the cleanest slices.
  9. Garnish and serve. Top with fresh raspberries, a sprinkle of lemon zest, and mint leaves if you like. Slice with a sharp knife, wiping the blade between cuts for neat edges.