Raspberry Cream Pie Recipe (Briermere Farms Copycat)
jump toRECIPE
Last summer, one pie completely took over my Instagram feed: a thick layer of raspberry jam nestled into a cloud of cream filling, all wrapped in a perfectly flaky, buttery blind-baked pie crust with a flavor reminiscent of scones with clotted cream and jam.
Every single photo was traced back to the same place: Briermere Farms on the North Fork of Long Island. I talked about it so relentlessly that a friend who was out east one weekend surprised me with a hand-delivered pie. It lived up to the hype — and since Briermere is a seasonal farmstand and I couldn’t guarantee when I’d make it back out there, I knew I had to recreate it at home. If you are in the area, please support small businesses and go try all their delicious pies. But this is my version of raspberry cream pie, as close as I could get without the drive!
If you’re a fan of these summery flavors, I recommend trying my raspberry pie with shortbread crust, and this grilled peach and blackberry cobbler.
Why You’ll Love This Raspberry Cream Pie
- Light and creamy filling – This is not a heavy, dense cream pie! The filling is whipped to perfection and practically melts in your mouth, perfectly complementing the sweet jam.
- A guaranteed showstopper – This is the kind of dessert that gets talked about long after the meal is over. Nobody needs to know how straightforward it actually was to make!
Key Ingredients in This Recipe
- Flour – The base of the all-butter crust is all-purpose flour. I recommend weighing the flour for the most accurate pie crust.
- Butter – The butter is pulsed into the dough twice to achieve the best texture.
- Mascarpone – This soft Italian double- or triple-cream cheese is rich and silky. Mascarpone is added to a classic whipped cream recipe to cut the sweetness, balancing the cream filling with the sweet jam in the pie.
- Cream – The cream is whipped to stiff peaks and folded with the mascarpone to create a light, airy cream pie filling.
- Raspberries – The raspberries are macerated and boiled to become the jam topping. You can use fresh or frozen raspberries.
- Sugar – Letting the raspberries sit in the sugar helps to break them down, and as it simmers, it thickens and creates the jam topping.
- Lemon – A little lemon juice helps to brighten the flavor of the jam.
- Cornstarch – To achieve the best thick consistency for the jam topping, I add a bit of cornstarch to thicken it.
A full ingredient list with exact amounts can be found in the recipe card below.
PRO TIP: Cooling jam quickly in an ice bath.
To rapidly cool the jam, fill a large bowl with equal parts ice and water. Make sure the bowl holding your jam is high enough to submerge it without flooding. Set the jam bowl inside the ice water and stir occasionally until completely cooled.
Swaps and substitutions
- Raspberries: The homemade raspberry jam can be replaced with a variety of seasonal offerings. Swap for a mixed-berry combination, strawberry jam, or blueberries. You can also top with slices of peaches. I recommend making your own jam for the best consistency.
- Jam: While I recommend making your own jam for the best consistency, you can swap for your favorite store-bought.
- Pie crust: If needed, you can swap it with a store-bought pie crust.
- To make it gluten-free: Swap the pie crust recipe for your favorite gluten-free crust.
How to Make Raspberry Cream Pie (Step-by-Step Photos)
Add the flour, sugar, and salt to a food processor fitted with a blade attachment. Pulse to combine, then add half of the butter and pulse until the butter is about the size of a pea. Add the ice water and the remaining butter and pulse to combine until a tacky dough forms.
Turn the dough out onto a clean, lightly floured surface and gather it with your hands. Form the dough into a disk and wrap in plastic wrap, and refrigerate for 30 minutes.
Unwrap the pie dough and lay it on a lightly floured clean work surface. Roll out the dough to 12” (30cm) and about ¼” (2.5mm) thick. Lay it on a 9” (23cm) pie plate and press into the edges, folding any of the overhanging dough under. Crimp the edges with your thumb and mark the bottom with a fork to let air escape. Top with a piece of parchment paper and fill with pie weights or beans. Freeze the dough with the weights for 15 minutes.
Heat oven to 425ºF (220ºC). Bake until the crust is golden brown, about 15 to 18 minutes, then remove the pie weights, lower the heat to 375ºF (190ºC), and bake for an additional 5 to 10 minutes until golden brown all over for a blind-baked pie crust. Let cool completely before adding filling.
Add the raspberries, sugar, and lemon juice to a saucepan and let sit for 30 minutes to macerate the berries.
Boil for 30 minutes until thickened. Whisk together the cornstarch with 2 tablespoons of cold water, then add to the jam and continue simmering for an additional 5 minutes, until thickened. Remove to a bowl and let cool completely to the touch.
Add the heavy cream and half the sugar to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2 minutes.
Use a spatula to fold in the mascarpone mixture until light and airy.
Add the cream filling to the pie crust, spreading evenly with a spatula. Top with the raspberry jam spread in an even layer. Refrigerate until ready to serve. The pie can be refrigerated for up to 4 days.
Storing Raspberry Cream Pie
To store leftovers cover the pie loosely with plastic wrap and store it in the refrigerator. The pie can be stored for up to 2 days, but is best the day it’s assembled. After 2 days, the crust may begin to soften.
FAQ – Frequently Asked Questions
Heavy whipping cream is the best option for a thick, stable cream filling that holds its shape when sliced. Make sure it is well chilled before whipping. Cold cream whips much better and holds its structure much better than cream at room temperature.
Yes. A good quality store-bought pie crust is a perfectly acceptable shortcut. For the best result, blind bake it first so it stays crispy and flaky once the cream filling is added.
Blind baking means pre-baking your pie crust before adding the filling. It is an essential step for no-bake pie fillings since it ensures the crust stays crispy rather than becoming soggy once the filling is added.
Yes! Frozen raspberries work well for the jam layer. You may have to simmer the jam a bit longer to get the desired consistency since there may be additional liquid.
Make sure your cream is whipped to stiff peaks before folding in the mascarpone and assembling the pie. Ensure the pie crust is completely cooled before adding the filling. Any remaining heat will cause the cream to break down and lose its structure.
Other Recipes to Try
If you enjoy this raspberry cream pie recipe, I recommend trying these other desserts featuring summer berries at their peak:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Raspberry Cream Pie (Briermere Farms Copycat)
Rate this Recipe
Equipment:
- 9" Pie Plate
Ingredients:
For the butter pie crust:
- 2 cups all-purpose flour, plus additional, as needed for rolling out
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, cut into ½” pieces, chilled, divided
- ⅓ cup ice water
For the raspberry jam topping:
- 4 cups fresh raspberries, divided (about 1 pound)
- 1 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
For the cream filling:
- 1½ cups heavy cream, chilled
- ¼ cup granulated sugar
- 8 ounces mascarpone cheese, softened at room temperature
Instructions:
For the butter pie crust:
- Add the flour, sugar, and salt to a food processor fitted with a blade attachment. Pulse to combine, then add half of the butter and pulse until the butter is about the size of a pea.
- Add the ice water and the remaining butter and pulse to combine until a tacky dough forms.
- Turn the dough out onto a clean, lightly floured surface and gather it with your hands. Form the dough into a disk and wrap in plastic wrap, and refrigerate for 30 minutes.
- Unwrap the pie dough and lay it on a lightly floured clean work surface. Roll out the dough to 12” (30cm) and about ¼” (2.5mm) thick. Lay it on a 9” (23cm) pie plate and press into the edges, folding any of the overhanging dough under. Crimp the edges with your thumb and mark the bottom with a fork to let air escape. Top with a piece of parchment paper and fill with pie weights or beans. Freeze the dough with the weights for 15 minutes.
- Heat oven to 425ºF (220ºC). Bake until the crust is golden brown, about 15 to 18 minutes, then remove the pie weights, lower the heat to 375ºF (190ºC), and bake for an additional 5 to 10 minutes until golden brown all over for a blind-baked pie crust.
- Let cool completely before adding filling.
For the raspberry jam topping:
- Add the raspberries, sugar, and lemon juice to a saucepan and let sit for 30 minutes to macerate the berries.
- Boil for 30 minutes until thickened. Whisk together the cornstarch with 2 tablespoons of cold water, then add to the jam and continue simmering for an additional 5 minutes, until thickened.
- Remove to a bowl and let cool completely to the touch.
For the cream filling:
- Add the heavy cream and half the sugar to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2 minutes.
- Use a spatula to fold in the mascarpone mixture until light and airy.
For assembly:
- Add the cream filling to the pie crust, spreading evenly with a spatula. Top with the raspberry jam spread in an even layer. Refrigerate until ready to serve. The pie can be refrigerated for up to 4 days.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
The perfect texture. Melts in your mouth the second the bite lands, but not runny in the slightest. It’s difficult to master cream-based pies, but this recipe nailed it!
Best remake of the briermere farms raspberry cream pie yet. Can’t wait to make it again for my in-laws when they visit in three weeks.
I knew as soon as I saw this recipe that I had to make it to see if it would come close Briermere farms raspberry cream pie. It did not disappoint and it was not hard to make! I am so excited to make this for anyone who comes to visit this summer. This is pie perfection!