Raspberry cream pie is a sweet treat. Made even sweeter when
served in individual containers! Check out this awesome recipe:
Prep Time: 20 minutes
Makes: 6 pies
What you need:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 cups heavy cream
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup raspberry pie filling
How to make the cream pies:
In a small bowl, combine graham cracker crumbs and melted butter
until a crumbly, moist mixture forms.
Next press 1/4 cup crumb mixture over the bottom of six
wide-mouth 8-ounce mason jars and set aside.
Whip heavy cream until stiff peaks form in electric mixer and
set aside. The whisk attachment works best.
Grab a clean bowl and your paddle attachment! Beat cream cheese,
sugar and vanilla until smooth, scraping the sides of the bowl and
beaters as needed.
Fold in 1/3 of the whipped cream to lighten it and then add
remaining whipped cream, gently folding until the filling is light
Pour the filling into each mason jar, spreading it in an even
Serve chilled, topped with raspberry pie filling.
Thanks to our intern, Rachel, for making this delicious recipe!
Adapted by PinkTractor.com. Click for original recipe!