raspberry cream pie

Name: Raspberry Cream Pie
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) sugar; 1/3 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 2 cup(s) whole milk; 3 - egg yolks, slightly beaten; 2 tablespoon(s) butter; 1 teaspoon(s) vanilla extract; - pre-baked single pie crust; 1 can(s) Solo raspberry filling (strain if you don't like seeds, 12 oz); 8 ounce(s) Cool Whip

(1 RATING)

3.19K Pinches 9 Photos

Nancy Eickenberg

Defiance, OH

Updated on May 21, 2022

I tried this pie at a restaurant years ago and fell in love with it. I came up with my own version and recipe.

Rate

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

prep time 20 Min

cook time 10 Min

method Bake

yield 8

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 - egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
- pre-baked single pie crust
1 can Solo raspberry filling (strain if you don't like seeds, 12 oz)
8 ounces Cool Whip

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. A deep-dish pie crust would work for this recipe, too.

Step 1

In a saucepan, combine the sugar, flour, and salt; gradually stir in the milk. Cook over medium-high heat and stir until bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in a moderate amount of the hot mixture into the yolks. Immediately place hot mixture back on the stove and cook another 2 minutes, stirring constantly.

Step 2

Remove from the heat. Add the butter and vanilla.
Step 3

Place plastic wrap or wax paper directly onto the mixture until cooled.
Step 4

Pour into the pie shell.
Step 5

Spread the raspberry filling over the vanilla filling.
Step 6

Top with Cool Whip and refrigerate.
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