Briermere Farms Raspberry Cream Pie Recipe

What Makes This Pie So Special?

The Briermere Farms Raspberry Cream Pie is famous for its silky filling, fresh berries, and melt-in-your-mouth crust. If you’ve ever tried it in Riverhead, Long Island, you know it’s unlike any store-bought dessert. I remember tasting it for the first time; that mix of tangy raspberries and smooth cream cheese honestly blew me away.

This recipe is my take on the Briermere Farms Raspberry Cream Pie, a copycat version that gets as close to the real deal as your home kitchen can. We’ll discuss the ingredients, the method, and how you can create no-bake, baked, or even Amish-inspired versions. Ready? Let’s bake (or chill) like the pros at Briermere.

Why Everyone Talks About Briermere Farms

Briermere Farms in Riverhead, New York, is famous for pies that taste like they were baked by angels. They use farm-grown fruits, raspberries, peaches, and blueberries, all fresh, never canned. Their Raspberry Cream Pie is the star of the menu, and for good reason.

Every slice feels homemade yet flawless. That’s what makes it so hard to forget, and why this copycat recipe became my obsession. I may not own a farm, but I promise this version will make your kitchen smell like Briermere’s bakery on a summer morning.

Ingredients You’ll Need (Simple but Important)

Here’s what you need to recreate that signature Briermere flavor:

• 1 ½ cups graham cracker crumbs (or Oreo crumbs for extra richness)
• ½ cup melted butter
• 12 oz cream cheese, softened
• 1 cup heavy cream
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 cups fresh raspberries (frozen works too, just thaw and drain)
• Optional: 1 tbsp cornstarch or gelatin if you want a firmer filling

How to Make Briermere Farms Raspberry Cream Pie

This copycat recipe tastes almost identical to the original Briermere pie, and it’s easier than you’d think. You can choose between the no-bake or baked version; both come out creamy, tangy, and absolutely dreamy.

Step 1: Build the Crust

Mix your graham cracker crumbs and melted butter until it feels like wet sand. Press the mix into a pie dish and chill it for 15–20 minutes. If you want a baked version, bake it at 350°F (175°C) for about 8 minutes until lightly golden. Tip: For an extra flavor twist, try a chocolate crust; it complements raspberries beautifully.

Step 2: Prepare the Raspberry Layer

In a saucepan, combine 1 cup of raspberries with sugar and a tablespoon of water. Cook until the berries break down into a syrupy sauce. Add cornstarch if you like it thicker. Cool this completely; you don’t want it melting your cream layer later.

When I first tested this, I poured it in warm… mistake! The cream turned soupy. So yeah, patience matters here.

Step 3: Make the Cream Cheese Filling

Beat cream cheese until smooth. Add sugar and vanilla, then gently fold in the whipped heavy cream. The texture should be fluffy, not dense. Spoon half of the mixture into your crust, add the raspberry layer, then top with the remaining cream mixture. Swirl lightly for that classic marbled raspberry cream cheese pie look.

Step 4: Chill or Bake Your Choice

For a no-bake raspberry cream pie, refrigerate for at least 4 hours (overnight is best). If you’re doing the baked version, bake at 325°F for about 20 minutes, just enough to set, not brown. Then cool it completely and chill before serving.

Variations: Choose Your Favorite Style

There’s more than one way to enjoy this iconic dessert. That’s part of what makes the Briermere Farms raspberry cream pie recipe so adaptable.

No-Bake Raspberry Cream Pie

Perfect for summer days when you can’t deal with the oven. The filling stays light and mousse-like; it’s the version I make most often.

Baked Raspberry Cream Pie

This version sets more firmly and tastes a little like cheesecake. Use this one if you’re bringing it to a picnic; it holds up better in the heat.

Amish Red Raspberry Cream Pie

This version adds a custard base. It’s creamier, richer, and very old-fashioned. A friend from Pennsylvania swears it’s closer to the “original farm” style.

Raspberry Cream Crumble Pie

Add a crumb topping (flour, sugar, butter) before baking. It’s rustic, cozy, and pairs beautifully with hot coffee.

Blueberry or Peach Cream Pie

Once you master this base, swap raspberries for peaches or blueberries to make Briermere Farms Peach Cream Pie or Blueberry Cream Pie; both are local legends, too.

FAQs About Briermere Farms Raspberry Cream Pie

1. What makes Briermere Farms pies so special?
Briermere Farms pies are baked from scratch using fruit grown right on their farm in Riverhead, Long Island. That homegrown freshness gives their pies a naturally sweet, juicy flavor and a texture that feels like something out of your grandmother’s kitchen.

2. Can I use frozen raspberries?
Yes, you can. Frozen raspberries work beautifully in this recipe as long as you thaw and drain them well. Removing the extra liquid keeps your raspberry cream pie from turning soggy and helps the filling set properly.

3. What’s the best crust for raspberry cream pie?
The classic choice is a graham cracker crust, it’s buttery, slightly sweet, and perfectly complements the tangy raspberry filling. Some bakers prefer Oreo or shortbread crusts for a richer, dessert-style twist.

4. Can I make this ahead of time?
Definitely. The pie actually tastes better after a few hours in the fridge, the flavors blend beautifully overnight, and the texture becomes creamier and smoother.

5. How long does it last?
Store it in the fridge for up to 3 days, or freeze it (covered tightly) for about a month. When you’re ready to serve, thaw it gently in the fridge to maintain its creamy consistency.

6. Is this recipe exactly like Briermere’s?
I’d say it’s about 95% there. Briermere Farms keeps a few details secret (and honestly, I respect that), but this copycat version nails the flavor balance, creaminess, and that signature farm-fresh texture everyone loves.

Conclusion: A Slice of Long Island at Home

Making this Briermere Farms Raspberry Cream Pie at home is easier than you’d think, and the results are pure magic. Whether you go for the no-bake version or the baked cream cheese style, it’s creamy, tangy, and incredibly satisfying.

Every time I make this pie, I’m reminded of that first trip to Briermere Farms in Riverhead, the smell of baked fruit in the air, and people lining up for fresh pies. If you’ve never been, this recipe is the next best thing, a slice of Long Island sunshine in every bite.

Serve it chilled, snap a photo, and tag your masterpiece, because something this good deserves to be shared.