Bake your pie crust according to package and let it cool completely.
Mix the heavy whipping cream on high, for 2-3 more minutes, beyond the medium peak. This will be the stiff peak stage. The cream will stand straight up when the beaters are lifter, and will have a very thick consistency. Add the vanilla and combine.
Put the whipped cream in the pie crust gently and arrange the raspberries on top. You can store it for a little while the fridge before serving, not too long thought because you do not want to dough to get soggy.