Raspberry Cream Pie

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


★★★★★ 1 vote

8 (or more)
30 Min
10 Min


Add to Grocery List

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

How to Make Raspberry Cream Pie


  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.

Printable Recipe Card

About Raspberry Cream Pie

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

Show 18 Comments & Reviews

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