New This Month

Raspberry Cream Pie


Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Lennart Weibull



  • 12 graham crackers, finely ground (about 1 1/2 cups)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon coarse salt


  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon coarse salt
  • 2 3/4 cups whole milk
  • 1 vanilla bean, split and scraped
  • 3 tablespoons unsalted butter, room temperature, cut into pieces
  • 3 cups raspberries (about 12 ounces)
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar


  1. Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.

  2. Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.

  3. Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.

  4. Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.

  5. Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

Reviews Add a comment