Mishie's Raspberry Cream Pie

Chef notes

This viral recipe, from Mishie's Sunnyside in Queens, New York, makes you feel like a rock star in the kitchen. The results are incredible while requiring surprisingly little effort.

Technique tips: Do not overmix the cream filling. Once it is smooth and fluffy, it is ready. Bloom the gelatin in cold water before adding it to the hot custard. For the prettiest finish, spoon the chilled raspberry jam over the pie just before serving so it stays shiny and glossy.

Swap options: Use all cream cheese if you do not like mascarpone or cannot find it. Change the pie with the seasons by using different store-bought jams and frozen fruits for the quick fruit topping. Use any cookie or cracker you like for the crust in place of saltine crackers.