Raspberry Cream Pie Recipe
pie pastry, prepared
raspberries, fresh or partially thawed, individually frozen
1Gently lay crust into your favorite pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.
2Place berries over bottom of crust.
3Combine remaining ingredients in bowl, mixing until blended. Pour over berries.
4Cover 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.)
5Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set.
6Pie sets up as it cools. Keep refrigerated. Serve fresh or with whip cream or vanilla ice cream.
About Raspberry Cream Pie Recipe