Waldo State Bank Blog

Raspberry Sugar Cream Pie Recipe

Raspberry Sugar Cream Pie Recipe

For every level of pie enthusiast, this recipe for Raspberry Sugar Cream pie will be appreciated!

  • 1 deep dish pie crust (room temp) and pan
  • 7 T cornstarch
  • 1 1/4 c sugar
  • 6 T melted butter
  • 3 1/2 c heavy cream
  • 2 T vanilla
  • 1/3 c raspberry jam
  • Raspberries / Whipped Topping for serving


  • 2 T melted butter
  • 1/4 c sugar
  1. Preheat oven to 325 – prebake pie crust for 10 minutes
  2. Whisk cornstarch and sugar until well combined in a medium saucepan
  3. Add melted butter and cream
  4. Turn heat on medium and whisk constantly until thick and creamy (it will just come to a boil and be done)
  5. Stir in vanilla
  6. Place in pie crust
  7. Drop by the spoonful the raspberry jam over the pie and swirl in with a knife
  8. Drizzle melted butter over pie
  9. Sprinkle sugar all over
  10. Bake 25 minutes.
  • Allow cooling completely at room temp. 
  • Refrigerate a minimum of 2 hours before cutting. 
  • Garnish with whipped topping and fresh raspberries. 
  • Store in refrigerator. 
  • Any type of berry/jam can be used, be creative!
    For more tasty recipes, visit Sherry’s Recipe Corner anytime on our blog!

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