Raspberry Cream Pie

Barbara Stoltzfus

Cream Filling

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-3/4 cups milk
  • 2 egg yolks, slightly beaten
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter

Put 1-1/2 cups of the milk in a saucepan, then sprinkle the sugar over the milk (do not stir the sugar in; this will allow the milk to boil without scorching). Heat the milk to boiling. While the milk is heating, mix the remaining 1/4 cup of milk with the cornstarch, salt, and egg yolks. Whisk these ingredients into the heated milk. Cook the filling until it thickens, stirring constantly. Remove the filling from the heat and add vanilla and butter. Pour the filling into a baked 8-inch pie shell.

Raspberry Cream Pie

Raspberry Filling

  • 2 cups raspberries, fresh or frozen
  • 2 tablespoons Clear Jel
  • 1/3 cup sugar
  • 1 tablespoon red raspberry Jello
  • 1/2 cup boiling water

Combine the Clear Jel, sugar, and Jello. Whisk the mixture into the boiling water and stir it until it is thick and bubbly. Remove the Jello mixture from the heat and stir in the raspberries. Let the filling cool, then spread it on top of the cream filling. Top the pie with whipped cream and garnish it with raspberries if desired.

Raspberry Cream Pie

Photo Credits: Simply Authentic Photography

This recipe first appeared in Issue 38 of StoryQue magazine.

About the author 

Barbara Stoltzfus

Barb loves to create and tweak new recipes, and her passion for cooking is reflected in her food. If you’re looking for practical, yet creative and amazing recipes, pay attention to Barb’s work.


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