Go Back
Blue raspberry cream pie with a graham cracker crust, pastel blue filling, whipped cream swirls, raspberries, and star sprinkles, styled in a kawaii yet realistic dessert presentation.
Print Pin

Blue Raspberry Cream Pie

A creamy, no-bake blue raspberry pie with a smooth, tangy filling flavored with blue raspberry extract, set in a crisp graham cracker crust and finished with fluffy whipped cream. Bright, nostalgic, and perfectly sliceable.
Course Dessert
Cuisine American
Keyword blue raspberry cream pie, blue raspberry pie, colorful dessert, cream pie recipe, gelatin cream pie, graham cracker crust pie, no bake cream pie, party dessert pie, retro dessert, summer dessert pie
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 440kcal
Cost $11 for entire recipe

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • electric mixer or hand whisk
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • saucepan or heatproof bowl
  • Whisk
  • plastic wrap
  • offset spatula (optional)
  • piping bag or zip-top bag (optional)

Ingredients

Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted

Blue Raspberry Cream Filling

  • 8 oz full-fat cream cheese softened
  • ¾ cup powdered sugar
  • 1 to 1½ teaspoons blue raspberry extract to taste
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold
  • 1–2 drops blue food coloring optional

Whipped Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

Make the Crust

  • Preheat oven to 350°F (175°C).
  • Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  • Press firmly into the bottom and sides of a 9-inch pie dish.
  • Bake for 8–10 minutes, then cool completely.

Make the Filling

  • Beat cream cheese and powdered sugar until smooth and fluffy.
  • Add blue raspberry extract and vanilla extract; mix until fully combined.
  • In a separate bowl, whip heavy cream to stiff peaks.
  • Gently fold whipped cream into the cream cheese mixture until smooth and airy.
  • Add blue food coloring if desired.

Assemble

  • Spoon filling into the cooled crust and smooth the top.
  • Cover and refrigerate for at least 4 hours, preferably overnight.

Whipped Topping

  • Whip heavy cream, powdered sugar, and vanilla to soft-stiff peaks.
  • Spread or pipe over the chilled pie before serving.

Notes

  • Use blue raspberry extract for clean, accurate flavor; start with a small amount and adjust to taste.
  • Full-fat cream cheese provides the best texture and helps the pie hold its shape.
  • Whip the cream to stiff peaks before folding to keep the filling light and fluffy.
  • Fold gently to avoid deflating the whipped cream.
  • Chill the pie for at least 4 hours; overnight chilling gives the cleanest slices.
  • Add food coloring sparingly, as a little goes a long way.
  • Garnish just before serving for the freshest appearance.
  • Store covered in the refrigerator for up to 3 days.
  •  

Flavor Variations

  • No-Bake Version: Use a store-bought graham crust and skip baking
  • Extra Tangy: Add 1–2 tbsp sour cream to the filling
  • Cotton Candy Twist: Replace vanilla with cotton candy extract
  • Frozen Pie: Freeze 2 hours for an ice-cream-pie texture