Raspberry Cream Pie

Name: Raspberry Cream Pie
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 (or more)
Cuisine: American
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 pkg Cool Whip, 8 oz; pre-baked single pie crust

By Nancy Eickenberg
@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.

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

19 Comments

Serves:

8 (or more)

Prep:

30 Min

Cook:

10 Min

Method:

Bake

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 pkg

Cool Whip, 8 oz
·

pre-baked single pie crust
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How to Make Raspberry Cream Pie

Step-by-Step

In a 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.
Stir in a moderate amount of hot mixture into yolks. Immediately return to hot mixture, put back on the stove and stir and cook another 2 minutes stirring constantly.
Remove from heat. Add butter and vanilla.
Place Saran Wrap or wax paper directly onto mixture until cooled.
Pour into pie shell. Spread raspberry filling over vanilla filling; top with Cool Whip and refrigerate.