Raspberry Cream Pie

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.

Rating:

★★★★★ 1 vote

Comments:

18 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

How to Make Raspberry Cream Pie

Step-by-Step

1In 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.
2Stir 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.
3Remove from heat and add butter and vanilla.
4Place Saran Wrap or wax paper directly onto mixture until cooled.
5Pour into pie shell. Spread raspberry filling over vanilla filling; top with cool whip and refrigerate.