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Luxurious Vanilla Cream Red Raspberry Pie

Recipe By: Kathleen Costello
Year Submitted: 2016
Winner Second Place


Crust: 9 1/2″ Deep Dish, Serves 8-10
3/4 Cup Butter Flavored Crisco (chilled & cubed)
1 Egg (beaten)
2 Teaspoons Clear Vanilla Extract
1/3 Cup + 3 Tablespoons Powder Sugar
2 ¼ Cups Cake Flour + 3 Tablespoons All Purpose Flour

Vanilla Cream Filling:
4 Ounces Cream Cheese (softened)
2 ½ Cups Powdered Sugar
1 – 7 Ounce jar Marshmallow Creme
2 Tablespoons Madagascar Vanilla Bean Paste
2 Tablespoons INSTANT CLEARJEL *(Do NOT use regular ClearJel it is not the same)*
2 ½ Cups Heavy Whipping Cream

Red Raspberry Filling:
4 Cups Fresh Red Raspberries
2/3 Cups Powder Sugar
2 Tablespoons Instant ClearJel *(Do NOT use regular Clear Jel it is not the same)*
1 – 24 Ounce Bag of Frozen Raspberries (thawed)
1 Cup Granulated Sugar

Drizzle 2 – 3 Tablespoons of reserve Raspberry Sauce over finished pie.
Sprinkle 2 Teaspoons of Choco Maker Edible Pink Candy Shred on top of pie.


Crust: 9 1/2″ Deep Dish, Serves 8-10
In a medium size bowl add egg, vanilla and powder sugar and mix together, next add the chilled Crisco, before adding cut into small cubed size pieces (It’s easy to cut in small pieces if you keep the Crisco in the freezer). Add the combined flour and mix ingredients together (I use a pastry blender so the ingredients stay chilled while mixing), continue mixing ingredients until dough forms. Shape dough into a flattened disk.

Prepare a 9 1/2″ deep dish pie dish by lightly greasing it with Crisco. Roll dough out to form a circle 2″ larger than pie dish. Line the pie dish with dough, poke holes in dough with a fork this keeps it from bubbling up while baking. Brush a beaten egg white inside the entire shell to include the crimped edges. (Place the lined pie dish in the freezer for 30 minutes before baking so it won’t collapse while baking; this firms the dough and helps to keep it in place while baking).

Preheat oven to 375 degrees and bake pie shell for 15 minutes, remove pie shell from oven and set aside to completely cool before filling.

Vanilla Cream Filling:
Mix cream cheese and marshmallow creme with an electric mixer until creamy, add the Vanilla Bean Paste and mix until ingredients are blended. In a separate bowl add the powdered sugar and Instant ClearJel, mix both together then slowly add the powder sugar mixture to the cream mixture and continue to mix with an electric mixer until ingredients are smooth and creamy. Set aside to prepare the heavy whipping cream.
In a separate medium size chilled bowl mix the Heavy Whipping Cream with and electric mixer until stiff then add to the vanilla cream mixture and mix until all ingredients are combined.

Red Raspberry Filling:
In a medium size bowl place the fresh raspberries in and set aside.
In a small size bowl add the powder sugar and instant clearjel, mix the ingredients together and set aside.
Add the thawed raspberries to a medium size saucepan, next add the 1 Cup granulated sugar and stir over medium heat for about 15 minutes or until the raspberries are mushy. Remove from heat and pour the mashed raspberries into a mesh strainer to remove all of the seeds (throw seeds away), have a small bowl under the strainer to catch the raspberry sauce. Pour the raspberry sauce back into the saucepan and continue cooking over medium heat for another 10 – 15 minutes until the sauce starts to bubble. Remove from heat and pour raspberry sauce into a small bowl to cool, makes about 1 ½ Cups of Raspberry Sauce. You will need 1 Cup of Raspberry Sauce for the filling, keep the reserve sauce to drizzle 2 – 3 Tablespoons on top of finished pie.
In a small bowl add 1 Cup cooled Raspberry Sauce then add the combined powder sugar and clearjel mixture and mix until the powder sugar mixture has dissolved and is smooth. Once the raspberry sauce mixture is combined pour it over the fresh raspberries and gently stir to coat the raspberries, be careful not to smash the berries.
In the cooled baked shell spoon in ½ of the vanilla filling and spread it out evenly, next add the raspberry filling and spread it evenly over the bottom layer of the vanilla cream filling. Lastly add the remaining ½ of vanilla cream filling on top of the raspberry filling and spread it out evenly, completely cover the raspberry filling.

For a more decorative look, fill the pie shell with ½ of the Vanilla Cream filling and spread it evenly in the crust. Next add the Raspberry filling and cover the first layer of vanilla cream filling. Place the remaining ½ Vanilla Cream filling into an icing bag with a large size decorator tip and pipe out a decorative design on top. (I use Ateco Tip #847)
With the remainder of the pie dough divide the dough in ½ then tint ½ pink and the other ½ of dough red. Roll the dough out then cut out any shapes with mini cutters, place them on a cookie sheet and bake in a preheated 350 degree oven for 8 minutes. Remove from oven and let completely cool before using, once the shapes are cooled place them on top of pie.
Chill pie for at least 8 hours before serving. It’s best to make the pie the day before serving. Refrigerate leftovers.