Ingredients
1 unbaked pie crust
60 g white sugar
1 tbsp cornstarch
340 g frozen raspberries
22.5 ml water
22.5 ml lemon juice
15 g butter
2.5 ml vanilla extract
360 ml heavy cream
225 g cream cheese, softened
90 g powdered sugar
15 ml vanilla extract
120 g sour cream
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
Roll out the pie crust and gently place it inside a 23 cm pie dish. Press the dough into the corners and sides of the dish to prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
Step 3
Bake in the preheated oven for 20 minutes. Remove the lining and beans or weights and continue baking until the crust is golden brown, about 15 minutes more. Let it cool completely.
Step 4
In a medium saucepan, whisk together sugar and cornstarch. Add raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat and stir in butter and vanilla extract. Set aside to cool.
Step 5
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until stiff peaks form. Transfer to another bowl.
Step 6
Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in the whipped cream and sour cream until evenly incorporated.
Step 7
Spread the cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate the pie until thoroughly chilled, for at least 2 hours or overnight.