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How to Make The Easiest Amish Raspberry Sugar Cream Pie

Have you ever craved a slice of homemade pie but dreaded the fuss? I certainly did! I always viewed pie making as a tedious chore—rolling out the dough, baking the crust, then mixing ingredients to bake yet again. The whole process never appealed to me, until my youngest son started requesting pies. His cravings led me on a quest for the easiest, most delicious pie recipe, and I found it! This luscious Amish red raspberry sugar cream pie is now my go-to. So, follow along as we learn how to make this no-fuss dessert—you’ll be glad to have this easy recipe in your arsenal!

Ingredients

This easy pie recipe is simple to put together and uses pantry staples.

• 1 cup heavy cream (or whole milk)
• 1 large egg
• 1 cup granulated sugar (or even brown sugar)
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract (optional, but recommended)
• 2 cups fresh or frozen raspberries (other berries like blueberries, blackberries, huckleberries, or strawberries also work well)
• 1 (8-inch) unbaked pie crust

Pie filling

For the fruit, you can use either fresh or frozen raspberries. Blueberries, blackberries, huckleberries, and strawberries would all be delicious alternatives.

While traditionally, an Amish Sugar Cream Pie recipe uses heavy cream, sometimes I just don’t have the time to skim the cream off our raw milk. In those situations, I use 1 cup of whole milk, and it turns out just fine. This still creates a delectable dessert, and our taste buds haven’t been bothered by my lack of patience!

I have omitted the vanilla at times. The pie does taste richer with the vanilla added, but it’s not absolutely essential if you find yourself without it.

The Perfect Pie Crust (or a Shortcut!)

Over the past year, I’ve discovered the joy of pinching edges in the pie pan, and I owe it all to Ruthann Zimmerman’s fantastic recipe. It’s easy to follow and the results are incredibly delicious. Her recipe traditionally calls for lard, but I’ve found that butter works beautifully as a substitute, especially since I haven’t gotten around to rendering more lard lately. It still creates a flaky and flavorful crust. Ruthann’s recipe uses just four simple ingredients: flour, salt, lard (or butter), and cold water. You can find her full recipe here.

While I highly recommend trying Ruthann’s recipe, a store-bought pie crust works perfectly well for this Amish Cream Pie. It’s a great shortcut if you’re short on time or prefer convenience. 

Assembling and Baking the Pie

With your pie crust ready (whether homemade or store-bought—no judgment!), the rest of this pie comes together quickly. Begin by gently placing the fresh or frozen raspberries in the unbaked, thawed pie crust, distributing them evenly. Place sugar and flour in a medium bowl, mix until combined—this helps prevent lumps in the filling. In a separate bowl, whisk together the heavy whipping cream (or whole milk), egg, and vanilla extract (if using) until everything is well combined. Now, in a separate small bowl, sprinkle the sugar and flour mixture evenly over the raspberries in the pie shell. Slowly pour the cream mixture over the top, making sure it covers all the berries. Bake filling in a preheated oven at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the filling is set and the crust is a beautiful golden brown. A good way to check if the pie is done is to gently jiggle it. The filling should be mostly set with just a slight wobble in the very center. Cool on a wire rack, then chill in the fridge for at least 4 hours. Store leftover pie in the fridge, covered or in an airtight container, for up to 3 days.

Variations and Additions

One of the beautiful things about this Amish recipe is its versatility. Feel free to get creative and experiment with different berries! Blueberries, blackberries, huckleberries, or strawberries all work beautifully. A mixed berry version would satisfy the sweet tooth.

Beyond berry swaps, there are lots of ways to elevate this pie. A dollop of homemade whipped cream adds a lovely touch of richness and complements the tartness of the raspberries. For an extra-special presentation, garnish each slice with fresh fruit.

Want to take it to the next level? A little bit of dark chocolate drizzled on top of the pie creates a stunning visual contrast and adds a sophisticated flavor note. A sprig of fresh mint adds a pop of color and a refreshing aroma. Don’t be afraid to play around and make this pie your own!

So Easy, So Good: Amish Raspberry Cream Pie

And there you have it – the easiest Amish Raspberry Sugar Cream Pie you’ll ever make! This great pie recipe is a family favorite and a testament to the fact that simple ingredients and straightforward techniques can create something truly delicious. Whether you stick to the classic recipe or get creative with variations, I hope you enjoy every sweet bite of this delicious pie. Want to stay in the loop with more easy and delicious recipes like this one? Sign up for my email list below! And be sure to share your baking adventures in the comments – I’d love to hear how your pie turns out!

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5 from 1 vote

Amish Raspberry Sugar Cream Pie

Love a quick and easy dessert? This recipe will leave your guests begging for more! The delicious raspberry sugar cream pie is an Amish recipe that is so easy to put together.

Course Dessert

Cuisine American

Keyword Amish Dessert, amish recipe, cream pie, pie, sugar cream pie

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Chill 4 hours hours

Total Time 5 hours hours

Servings 8

Calories 379kcal

Ingredients

For the Filling:

• 2 cups fresh or frozen raspberries If using frozen, do not thaw.
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup heavy cream or half-and-half for a lighter version
• 1 teaspoon pure vanilla extract
• 1 large egg

For the Crust:

• 1 unbaked 8-inch pie shell store-bought or homemade – see note below

Instructions

• Prepare the Pie Shell: Preheat your oven to 425°F (220°C). If you’re using a store-bought pie shell, you can often skip blind-baking. If you have a favorite homemade pie crust recipe, prepare it and place it in an 8-inch pie plate.
• Assemble the Filling: In a medium bowl, whisk together the sugar and flour until well combined. This helps to prevent lumps in the filling.
• Layer the Raspberries: Gently place the raspberries in the bottom of the unbaked pie shell, distributing them evenly.
• Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream (or half-and-half), vanilla extract, and egg until well combined.
• Pour Over Raspberries: Sprinkle the sugar and flour mixture evenly over the raspberries in the pie shell. Then, slowly pour the cream mixture over the top, ensuring it covers all the raspberries.
• Bake: Bake at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set and the crust is golden brown. A good way to test for doneness is to gently jiggle the pie. The filling should be mostly set with just a slight wobble in the center.
• Cool: Allow the pie to cool completely at room temperature for at least 4 hours, or preferably overnight, before serving. This allows the filling to fully set.
• Serve: Serve chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Pie Crust: For a truly easy version, use a refrigerated or frozen store-bought pie crust. If you prefer a homemade crust, many recipes work well. Just make sure it fits an 8-inch pie plate.
Frozen Raspberries: You can use frozen raspberries if fresh ones aren’t available. Do not thaw them before using.
Storage: Leftover pie can be stored in the refrigerator for up to 3 days.