Raspberry Cream Pie Recipe
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Family Tested & Approved
pie pastry, prepared
raspberries, fresh or partially thawed, individually frozen
Gently lay crust into your favorite pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.
Place berries over bottom of crust.
Combine remaining ingredients in bowl, mixing until blended. Pour over berries.
Cover edge of crust during baking (to keep it from browning too much). (A pie crust shield makes this quick and easy, but you can also use foil.)
Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set.
Pie sets up as it cools. Keep refrigerated. Serve fresh or with whip cream or vanilla ice cream.