Certain recipes live in our hearts just as much as they live in our kitchens. For me, that recipe is Red Velvet Pie—a dessert so simple yet so special that it’s been a staple at birthdays, holidays, and all the in-between moments that deserved a little something extra sweet.
The recipe card for this pie has been pulled out of my mom’s old tin box more times than I can count. It’s softened with age, marked with spills and smudges—each one a reminder of a time this pie brought joy to the table. My mom knew it was my favorite, and she’d lovingly make it whenever a special occasion rolled around. And now, whenever I whip one up, I feel like I’m stirring together memories as much as ingredients.
Not only is this dessert completely no-bake (yes, seriously!), but it’s also one of the most refreshing, creamy, and downright beautiful pies you’ll ever make. The rich red raspberry layer and the fluffy, creamy filling make for a stunning combination that’s as delicious as it is eye-catching.
Whether discovering it for the first time or revisiting an old friend, here’s the recipe from my childhood, just as it was passed down to me.
Related Read: A SWEET AND SIMPLE DESSERT FOR ANY GATHERING: BLUEBERRY DUMP CAKE
✨ Red Velvet Pie (No-Bake)
Ingredients
- 1 graham cracker pie shell
For the Raspberry Layer:
- 1 (3 oz) package raspberry Jell-O
- 1/3 cup granulated sugar
- 1 1/4 cups boiling water
- 1 package frozen raspberries (thawed)
- 1 tablespoon lemon juice
For the Creamy Filling:
- 1 (3 oz) package cream cheese, softened
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Dash of salt
- 1 tablespoon milk
- 1/2 pint heavy cream (whipped to stiff peaks)
🥣 Instructions
1. Make the Raspberry Mixture
In a mixing bowl, dissolve the granulated sugar in the boiling water, then add the raspberry Jell-O. Stir until fully dissolved. Add the thawed raspberries and lemon juice. Refrigerate this mixture until it becomes partially set—it should be thickened but still pourable (think loose gelatin).
2. Prepare the Creamy Filling
In another bowl, blend the softened cream cheese, confectioners’ sugar, vanilla, salt, and milk until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
3. Layer the Pie
- Spread half of the cream cheese and whipped cream mixture into the bottom of the graham cracker pie shell.
- Carefully spoon half of the raspberry mixture over the cream layer.
- Add the remaining cream cheese mixture.
- Finish by spooning the rest of the raspberry mixture on top.
4. Chill and Serve
Refrigerate the pie for several hours (or overnight) until fully set. Serve cold and watch it disappear slice by slice.
❤️ Why I Love It
This pie is nostalgia in a crust. The tartness of the raspberries, the sweet and fluffy cream layer, and that golden graham cracker crunch—it’s a flavor combo that’s as perfect now as when I was a kid. Every bite reminds me of summer birthdays, Christmases with extended family, and my mom’s smile as she pulled it from the fridge.
It’s also a fantastic make-ahead dessert that looks fancy with minimal effort, making it perfect for entertaining or holiday tables.
So, here’s to dessert that brings joy and history to your plate. I hope this Red Velvet Pie becomes a favorite in your kitchen, too—just like it’s always been in mine.
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If you try this recipe, I’d love to see it! Tag me on social media and let me know how it turns out.
With sweet memories,
Kelly
Red Velvet Pie
Ingredients
- 1 graham cracker pie shell
For the Raspberry Layer:
- 1 3 oz package raspberry Jell-O
- 1/3 cup granulated sugar
- 1 1/4 cups boiling water
- 1 package frozen raspberries thawed
- 1 tablespoon lemon juice
For the Creamy Filling:
- 1 3 oz package cream cheese, softened
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Dash of salt
- 1 tablespoon milk
- 1/2 pint heavy cream whipped to stiff peaks
Instructions
Make the Raspberry Mixture
- In a mixing bowl, dissolve the granulated sugar in the boiling water, then add the raspberry Jell-O. Stir until fully dissolved. Add the thawed raspberries and lemon juice. Refrigerate this mixture until it becomes partially set—it should be thickened but still pourable (think loose gelatin).
Prepare the Creamy Filling
- In another bowl, blend the softened cream cheese, confectioners’ sugar, vanilla, salt, and milk until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Layer the Pie
- Spread half of the cream cheese and whipped cream mixture into the bottom of the graham cracker pie shell.
- Carefully spoon half of the raspberry mixture over the cream layer.
- Add the remaining cream cheese mixture.
- Finish by spooning the rest of the raspberry mixture on top.
Chill and Serve
- Refrigerate the pie for several hours (or overnight) until fully set. Serve cold and watch it disappear slice by slice.
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