This easy baked dessert is the kind of pantry recipe that feels a little surprising in the best way. Using quick-cook grits as the base gives the filling a comforting, spoonable texture that bakes up beautifully with sweet raspberry flavor and creaminess, making it a fun twist for National Raspberry Cream Pie Day. It is especially handy on busy weeknights when you want something warm and homemade without a long ingredient list or much prep.
Serve this dessert slightly warm or fully chilled, depending on the texture you like best. It pairs nicely with a dollop of whipped cream, a few fresh raspberries, or even a scoop of vanilla ice cream if you want to dress it up a bit. For drinks, coffee, hot tea, or a cold glass of milk all work really well alongside the sweet-tart berry flavor.
4-Ingredient Oven Baked Raspberry Cream Grits Dessert
Servings: 6
Ingredients
1 cup dry uncooked quick-cook grits
1 can (14 ounces) sweetened condensed milk
1 can (21 ounces) raspberry pie filling
2 cups heavy cream
Directions
1. Preheat your oven to 350°F and lightly grease an oven-safe 9x9-inch casserole dish.
2. In the casserole dish, stir together the dry quick-cook grits, sweetened condensed milk, and heavy cream until the grits are evenly distributed.
3. Spoon the raspberry pie filling over the top, then gently swirl it into the cream mixture with a knife or spoon so you get ribbons of raspberry throughout.
4. Bake for 35 to 40 minutes, or until the center is just set and the edges are lightly golden.
5. Let the dessert cool for at least 15 minutes before serving warm, or chill it for a few hours for a firmer pie-like texture.
Variations & Tips
Make it extra berry-forward: If you have fresh raspberries on hand, scatter a small handful over the top after baking for a brighter berry look and flavor. This is an easy way to make the dessert feel a little more special for guests.
Chilled dessert option: For a texture closer to a cream pie filling, let the dish cool completely and refrigerate it before slicing or spooning into bowls. I like this version when I am making dessert ahead after work.
Watch the bake time: Because ovens can vary, start checking around the 35-minute mark. You want the center set but still a little soft, since it will continue to firm up as it cools.
Easy flavor swap: This recipe also works with other pie fillings like cherry or blueberry if you want the same creamy baked dessert idea with a different fruit profile.