raspberry cream pie

★★★★★ 1 Review
Nancy_Eickenberg avatar
By Nancy Eickenberg
from Defiance, OH

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 raspberry pie is quick and easy. We're big fans of raspberry, so our taste buds were excited with each bite. The bottom layer is a thick vanilla custard and fantastic on its own. The raspberry layer adds a nice punch of raspberry flavor. Cool Whip is the perfect light topping that brings the whole pie together. Add some fresh raspberries and it brings a plain raspberry cream pie to a dessert fit for a fancy occasion. A sweet summer pie!

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves 8 (or more)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For raspberry cream pie

  • 1 can
    Solo raspberry filling (strain if you don't like seeds, 12 oz)
  • 3/4 c
  • 1/3 c
    all-purpose flour
  • 1/4 tsp
  • 2 c
    whole milk
  • 3
    egg yolks, slightly beaten
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 1 pkg
    Cool Whip (8 oz)
  • pre-baked single pie crust

How To Make raspberry cream pie

Test Kitchen Tips
We did strain the seeds from the raspberry filling and poured the custard into a bowl to cool instead of leaving it in the pan. Also, if you only have a deep-dish pie crust available that would work for this recipe too.
  • Pouring milk into the custard.
    In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in a moderate amount of hot mixture into yolks. Immediately return to the hot mixture. Put back on the stove and stir and cook another 2 minutes stirring constantly.
  • Adding butter and vanilla extract to the custard.
    Remove from heat. Add butter and vanilla.
  • Saran Wrap on top of a bowl of custard.
    Place Saran Wrap or wax paper directly onto the mixture until cooled.
  • Custard poured into pre-baked pie crust.
    Pour into pie shell.
  • Raspberry filling spread over the custard.
    Spread raspberry filling over vanilla filling.
  • Cool Whip and raspberries on top of the Raspberry Cream Pie.
    Top with Cool Whip and refrigerate.