Raspberry Glace Pie

This raspberry glace pie layers three textures in one stunning slice. A thin spread of softened cream cheese lines the bottom of a pre-baked pie shell, then fresh whole raspberries pile on top, and a glossy cooked raspberry glaze seals everything in a jewel-toned finish.

The glaze starts by mashing some of the berries and cooking them down with sugar, cornstarch, and water into a thick, shiny sauce. Once it cools slightly, you pour it over the whole berries so it flows around and between them, setting up firm in the fridge.

That cream cheese layer is thin but it does real work. It creates a barrier between the juicy berries and the crust, keeping things crisp, and adds a subtle tangy richness underneath all that fruit sweetness.

Kitchen Tips

• Cool the cooked glaze before pouring it over the fresh berries. Hot glaze will turn them to mush and you’ll lose that gorgeous whole-berry look.
• Soften the cream cheese fully before spreading. Cold cream cheese tears the crust and won’t spread into a smooth, even layer.
• The pie needs a full 3 hours in the fridge to set properly. The cornstarch glaze firms up slowly and cutting too early means a runny slice.
• Use the ripest, most fragrant raspberries you can find. Since most of them go in raw, the quality of the fruit is everything.

Variations

• Use a graham cracker crust instead of a traditional baked shell for a quicker, no-roll option.
• Swap raspberries for fresh strawberries, halved, and adjust sugar to taste.
• Add a layer of whipped cream on top after the glaze sets for a more indulgent presentation.