Black Raspberry Cream Pie


Black raspberries create a purple hue in this creamy summertime treat. The purchased graham cracker pie shell means this treat is ready to chill in 10 minutes.

Prep Time:
10 mins
Freeze Time:
4 hrs
Bake Time:
5 mins
Total Time:
4 hrs 15 mins


  • 1 purchased 9-inch graham cracker crumb pie shell

  • 1 egg white, beaten

  • 1 cup whipping cream

  • 1 8 ounce cream cheese, softened

  • 1 10 ounce jar black raspberry spread

  • Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)


  1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

  2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

  3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.

    Black Raspberry Cream Pie
    Andy Lyons

Nutrition Facts (per serving)

294 Calories
21g Fat
23g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 294
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 65%
Cholesterol 83mg 28%
Sodium 114mg 5%
Total Carbohydrate 23g 8%
Protein 7g
Calcium 50.5mg 4%
Iron 0.7mg 4%
Potassium 123mg 3%
Folate, total 8.1mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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