raspberry cream pie recipe

Name: Raspberry Cream Pie Recipe
Prep time: 40 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1-9 in - pie pastry, prepared; 4 cup(s) raspberries, fresh or partially thawed, individually frozen; 2/3 cup(s) sugar; 4 tablespoon(s) flour; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) vanilla extract; 1 cup(s) heavy cream

31 Pinches

Kenneth Fechtler

Jacksonville, TX

Updated on Aug 3, 2014

I prefer a pyrex pie dish

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prep time 40 Min

cook time 50 Min

method Bake

yield 8 serving(s)

Ingredients

1-9 in - pie pastry, prepared
4 cups raspberries, fresh or partially thawed, individually frozen
2/3 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup heavy cream

How To Make raspberry cream pie recipe

Step 1

Gently lay crust into your favorite pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.

Step 2

Place berries over bottom of crust.
Step 3

Combine remaining ingredients in bowl, mixing until blended. Pour over berries.
Step 4

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.)
Step 5

Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set.
Step 6

Pie sets up as it cools. Keep refrigerated. Serve fresh or with whip cream or vanilla ice cream.
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