Raspberry Ribbon Pie Recipe

Cooking Directions

• STEP 1.Start by preheating the oven to 350°F (175°C).
• STEP 2.In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into a 9-inch pie dish to form the crust.
• STEP 3.Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
• STEP 4.In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust.
• STEP 5.In a saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens. Remove from heat and strain to remove the seeds.
• STEP 6.Allow the raspberry sauce to cool slightly, then pour it over the cream cheese layer in the pie dish. Use a knife or toothpick to create a swirl pattern.
• STEP 7.Refrigerate the pie for at least 4 hours, or until set.
• STEP 8.Serve chilled and garnish with fresh raspberries, if desired.

Cooking Tips

• For a smoother raspberry sauce, you can blend the cooked mixture before straining.
• Make sure the cream cheese is at room temperature for easier mixing.
• To easily remove the pie from the dish, line it with parchment paper before pressing in the crust.

Storage and Serving

• Store the Raspberry Ribbon Pie in the refrigerator, covered with plastic wrap or in an airtight container.
• It can be stored for up to 3 days.
• Serve the pie chilled for the best texture and flavor.