Raspberry Pi Pie!

For Pi Day this year, I decided to make a raspberry pie, with an adorable decoration inspired by the Raspberry Pi board logo. (Computer Science meets Home Ec, y’all!)

The idea came to me randomly- I looked at a Raspberry Pi board one day, and I thought, A raspberry pie actually sounds delicious right now. I should go make one! ;-P

I adapted the actual recipe from my own from-scratch orange pie (also inspired by a board!), and even the graham cracker crust is homemade. This recipe is relatively simple, and can easily be adapted for non-dairy ingredients!

The pie is smooth, easy to serve, and flavorful. I received rave reviews from my taste-testers!

For the logo, I made a stencil using my laser cutter. (A Cricut or similar machine could also be used, I just wanted another excuse to use my laser cutter.) After laying the stencil on top of the pie, I used black, pink, and green sugar sprinkles to fill it in- it turned out so cute!

In this tutorial, I will guide you through the steps of making the pie, including the delicious, three-ingredient crust. I will also explain how I made the stencil with the laser cutter.

Without further ado, let’s get started!

Equipment You Will Need:

For Pie-

1. 9 inch Pie dish (preferably glass!)
2. Mixing bowls
3. Measuring cups/spoons
4. Kitchen Scale
5. Blender or food processor
6. Sieve
7. Hand mixer
8. Oven (Preheated to 350°F/176°C)
9. Plastic Bag
10. Rolling Pin or other heavy item (for crushing graham crackers)

For Stencil-

1. Plain copy paper
2. Laser cutter
3. Computer (Running Inkscape or other SVG editor)

Ingredients

Graham Cracker Crust-

1. 9 graham crackers
2. 2-3 Tbs (25-38 g) granulated sugar
3. 1/3 cup (75 g) butter (melted)

Filling-

1. 10 ounces (284 g) sweetened condensed milk (can be non-dairy!)
2. 4 (114g) ounces cream cheese (can also be non-dairy- I have used "Kite Hill" brand in the past.)
3. 2 eggs, separated (only yolks)
4. 3/4 cup (170 g) whole raspberries, rinsed and drained
5. Raspberry flavor concentrate, to taste (optional!)

Decoration-

1. Black Sanding Sugar Sprinkles
2. Pink/Magenta Sanding Sugar Sprinkles
3. Green Sanding Sugar Sprinkles

Note: I have provided the conversions from Imperial to Metric, however, I have not tested the recipe using the Metric measurements yet. So, although I have taken great care to accurately convert the ingredients based on mass, I cannot guarantee that it will be perfect. Those of you who are more familiar with Metric than I am will probably be able to deal with it though ;-)

1. Place the graham crackers, two at a time, in a plastic bag and pound them in a vigorous manner until they are fine crumbs, then pour into a medium-sized bowl.
2. Add the granulated sugar to the crumbs, then pour the melted butter over the mixture and stir until completely moistened.
3. Pour the mixture into the pie pan (note: you do not have to grease it first!) and press onto the bottom and sides, using a metal measuring cup if needed to compact it. (I have found that it is easiest to just use your hands.)
4. Bake the crust for 9-10 minutes at 350°F.
5. Let the crust cool completely before filling.

Note: You could use a premade graham cracker crust, but believe me, you want to make it from scratch... It's really easy, has only 3 ingredients, and it makes your kitchen smell SO amazing while it's baking.

1. Place the raspberries in a blender or a food processor, and blend them until smooth.
2. Pour the raspberry purée into a sieve above a medium-sized bowl, and using a spoon, press it through the sieve to filter the seeds out. (I had to put my purée through the sieve twice to get rid of all the seeds.)

1. Carefully measure out the 10 ounces of sweetened condensed milk in a large bowl on a kitchen scale.
2. In a smaller bowl, measure out the four ounces of cream cheese, then, using a hand mixer, beat the cream cheese until it is completely smooth, with no lumps.
3. Add the cream cheese to the larger bowl with the sweetened condensed milk, and blend until smooth.
4. Add the raspberry purée made in the last step to the sweetened condensed milk/cream cheese mixture. If the raspberry flavor isn't vibrant enough, add three to four drops of the raspberry flavor concentrate, or to taste.
5. In a small bowl, seperate the eggs. Add the egg yolks only to the filling and blend well with the hand mixer.
6. Pour the filling into the cooled crust, and bake at 350°F for 15-20 minutes until it only jiggles slightly. (I believe it takes a little longer when non-dairy cream cheese is used.)
7. Let the pie cool completely before chilling it in the refrigerator for 2-4 hours.

1. First, I downloaded a SVG of the Raspberry Pi logo, which was easier than converting a PNG.
2. I opened the file in Inkscape (you can use whatever SVG editing software you have, the steps should be similar), and resized it to be about 4.5 inches tall (11.43 cm).
3. Next, using the "Fill and Stroke" widget, I removed the fill, then made the path a solid line with a 1 px width.
4. Finally, I exported my modified SVG as a file to use on my laser cutter, using settings to cut paper. (For my Ortur 5.5 W cutter, I used 100% laser with 1000 mm/min speed.)
5. I cut the logo out of plain copy paper, which took about one and a half minutes.
6. I carefully taped the leaves and the inner berry pieces together with thin strips of tape to keep them in the right orientation.
7. Don't throw away any of the pieces, as all of them are needed for the multiple-part stencil.

Note: If you don't have a laser cutter, you can probably use a Cricut or similar machine; or, if you like hands-on projects, you could just print out the outline and cut the stencil with a craft knife.

1. After your pie has chilled, prepare the stencil by cutting the background down to fit on the pie.
2. Place the background piece on the pie, and carefully position the inner stencil piece within it; make sure the edges are touching the surface of the pie, but don't press down too hard.
3. Using the BLACK sanding sugar, evenly fill in the open area.
4. Carefully lift the stencil pieces off of the pie. You might find a toothpick is handy for the middle stencil piece.
5. Fill in the gaps in the outline left by the tape by meticulously pouring sprinkles off of the end of a small spoon.
6. Once you are happy with how the sprinkle outline looks, carefully place the outline stencil right on top of the black sprinkles already on the pie, lining it up as well as you can.
7. Fill in the berries with the pink sparkling sugar, and the leaves with the green.
8. Gently remove the stencil.
9. Done!

1. Serve with Whipped Cream!
2. Store the pie in the refrigerator, it should keep for several days (I don't actually know how long it will keep for, in my house it gets eaten too quickly).
3. A note on the sprinkles: If you pre-make this pie, it is best to add the sprinkles right before serving. If you leave it for too long, (especially overnight), even in the refrigerator, the colors from the sprinkles begin to run, at which point the pie starts looking a bit weird.
4. Made on Pi Day 2026
5. Original Recipe
6. Thank you for looking! I hope you enjoy this recipe! Please leave a comment/post a make!