Classic Raspberry Vanilla Cream Pie

Name: Classic Raspberry Vanilla Cream Pie
Prep time: 45 min
Cook time: 3 h 45 min
Total time: 4 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 crust Unbaked 9-inch Pie Crust; 1 Large Egg White; 2 cups Whole Milk; 1/2 cup Granulated Sugar; 4 Large Egg Yolks; 1/4 cup Cornstarch; 1/4 teaspoon Fine Sea Salt; 2 tablespoons Unsalted Butter; 2 teaspoons Pure Vanilla Extract; 4 cups Fresh Raspberries; 2 tablespoons Seedless Raspberry Preserves

Raspberry vanilla cream pie with one slice removed

Aysel Aliyeva

Published: July 26, 2026

Categories: Pies, Dairy, Custards & Puddings, Fruits

Tags: Make-Ahead, Cream Pie, Summer Dessert, Vanilla Custard, Fresh Berries, Raspberry Pie

Raspberry Vanilla Cream Pie

A crisp, flaky pastry shell holds silky vanilla pastry cream and a generous crown of fresh raspberries in this classic summer pie.

Prep Time:45 minCook Time:225 minTotal Time:270 minServings:8Difficulty:Medium

This pie is the benchmark version of raspberry cream pie: buttery pastry, true vanilla custard, and ripe berries with no competing flavors. Each component is familiar, but together they make a dessert that feels especially suited to a relaxed August table.

Blind-baking the shell until deeply golden is important because the filling is added cold and the pie receives no further baking. A layer of egg white brushed onto the hot crust seals the surface, helping it stay crisp beneath the pastry cream.

The vanilla filling is a classic stovetop pastry cream thickened with egg yolks and cornstarch. Whisking some hot milk into the yolks before returning everything to the saucepan keeps the custard smooth, while butter added at the end gives it a soft sheen.

Arrange the raspberries only after the filling has chilled and set. A light glaze of warmed raspberry preserves adds color and keeps the fruit looking fresh without hiding its natural shape or turning the pie overly sweet.

Nutrition (per serving)

Calories:430 kcal

Protein:7 g

Carbs:53 g

Fat:22 g

Directions

1

Heat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, trim and crimp the edge, then chill it for 15 minutes.
2

Line the chilled crust with parchment and fill it with pie weights or dried beans. Bake for 18 minutes, remove the parchment and weights, and bake for 10 to 12 minutes more, until the base is dry and golden.
3

Lightly beat the egg white. Brush a thin layer over the hot crust, then return it to the oven for 2 minutes. Set the shell on a rack to cool completely.
4

Heat the milk in a medium saucepan over medium heat until steaming and small bubbles form around the edge; do not let it boil.
5

Whisk the sugar, egg yolks, cornstarch, and salt in a heatproof bowl until smooth. Slowly whisk in about half of the hot milk, then pour the mixture back into the saucepan with the remaining milk.
6

Cook over medium heat, whisking constantly, until the pastry cream bubbles and becomes thick enough to hold the whisk marks, 3 to 5 minutes. Continue whisking for 1 minute, then remove from the heat and stir in the butter and vanilla.
7

Press the pastry cream through a fine-mesh sieve into the cooled crust and smooth the top. Press parchment directly against the filling and refrigerate until cold and firm, at least 3 hours.
8

Remove the parchment and arrange the raspberries closely over the filling. Warm the preserves until fluid, brush them lightly over the berries, and chill the pie for 15 minutes before slicing.

Ingredients

Unbaked 9-inch Pie Crust:1 crust
Large Egg White:1
Whole Milk:2 cups
Granulated Sugar:1/2 cup
Large Egg Yolks:4
Cornstarch:1/4 cup
Fine Sea Salt:1/4 teaspoon
Unsalted Butter:2 tablespoons
Pure Vanilla Extract:2 teaspoons
Fresh Raspberries:4 cups
Seedless Raspberry Preserves:2 tablespoons

Tips & Notes

Choose dry, firm raspberries and rinse them only if necessary; any surface moisture can loosen the glaze.
Keep the pastry cream moving as it thickens, reaching into the corners of the saucepan with the whisk.
For the cleanest slices, use a sharp knife wiped between cuts and serve the pie well chilled.