📖 Instructions

1. Preheat your oven to 375°F (190°C). Blind bake your pie crust (I usually do this, but a fully baked pie crust is okay, too). This means you line the crust with parchment paper and baking weights (dried beans or rice work well!) and bake for 15-20 minutes. This prevents a soggy bottom, a pie-baker's worst nightmare!
2. In a medium saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the raspberries have broken down and the mixture has thickened, about 5-7 minutes. Remove from heat and let cool completely. Be sure to stir occasionally, or you'll have a gooey mess!
3. Meanwhile, in a separate bowl, beat together the heavy cream, powdered sugar, and vanilla extract with a hand mixer or whisk until stiff peaks form. Don't overbeat—it's okay if it's not perfectly stiff; just keep going until it's fairly thick.
4. Carefully pour the cooled raspberry mixture into the pie crust. Gently fold in about half of the whipped cream using a rubber spatula to gently combine everything without losing too much air. Be gentle! A sad, deflated pie is not a happy pie!
5. Spread the remaining whipped cream over the top of the filling. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set. Patience is a virtue, my friend!
6. Before serving, garnish with fresh raspberries and a light dusting of powdered sugar if desired. And there you have it—a delightfully delicious raspberry cream pie that will make you the star of any summer gathering!