Raspberry Cream Pie

Nancy Eickenberg

By
@Nancy_Eickenberg

I tried this pie at a restaurant years ago and fell in love with it. I came up with my own version and recipe.


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Comments:

Serves:

8 (or more)

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This creamy pie is quick and easy. I'm a big fan of raspberry, so my taste buds were excited with each bite. I bet this would be lovely with strawberry too. A sweet summer pie!

Ingredients

1 can(s)
Solo raspberry filling (strain if you don't like seeds)
3/4 c
sugar
1/3 c
all-purpose flour
1/4 tsp
salt
2 c
whole milk
3
slightly beaten egg yolks
2 Tbsp
butter
1 tsp
vanilla
1
8 oz package of cool whip
pre-baked single pie crust

Directions Step-By-Step

1
In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium high heat until bubbly. Cook and stir 2 more minutes. Remove from heat.
2
Stir in a moderate amount of hot mixture into yolks. Immediately return to hot mixture, put back on stove and stir and cook another 2 minutes stirring constantly.
3
Remove from heat and add butter and vanilla.
4
Place Saran Wrap or wax paper directly onto mixture until cooled.
5
Pour into pie shell. Spread raspberry filling over vanilla filling; top with cool whip and refrigerate.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American