Indulge in the sweet and tangy flavors of this irresistible Peach-Glazed Raspberry and Cream Cheese Pie. A buttery graham cracker crust is filled with a luscious cream cheese layer, topped with fresh raspberries and finished with a glossy peach glaze. This elegant dessert is perfect for any occasion and will impress your family and friends. Get ready for a symphony of flavors that will leave you craving for more.
Ingredients
- For the Crust:
- - 1 1/2 cups graham cracker crumbs
- - 6 tablespoons unsalted butter, melted
- - 1/4 cup granulated sugar
- For the Cream Cheese Layer:
- - 8 oz cream cheese, softened
- - 1/2 cup powdered sugar
- - 1 teaspoon vanilla extract
- - 1 cup whipped cream
- For the Raspberry Layer:
- - 2 cups fresh raspberries
- For the Peach Glaze:
- - 1 cup peach preserves
- - 2 tablespoons water
- - 1 tablespoon lemon juice
- - 1 tablespoon cornstarch
Directions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool completely.
- In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Mix well to combine.
- Gently fold in the whipped cream until fully incorporated.
- Spread the cream cheese mixture evenly over the cooled crust.
- Arrange the raspberries on top of the cream cheese layer.
- In a small saucepan, combine peach preserves, water, lemon juice, and cornstarch. Stir until the cornstarch is dissolved.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- Remove from heat and let cool slightly.
- Pour the peach glaze over the raspberries, ensuring they are all covered.
- Refrigerate the pie for at least 4 hours or overnight to set.
- Serve chilled and enjoy!
