Tuesday, July 28, 2009

Raspberry Cream Pie

Okay, so it has been a long time since my mouth has watered over something, and I have craved something. But this pie did it. It was so delectable. I had just gone raspberry picking and had tons of fresh raspberries to use. Seriously, I didn't have any will power to resist this pie. I have eaten a piece everyday. (Maybe even more.) We were going to invite people to share it with, but guess what, we ended up eating it all ourselves. It was that good! Loved it!

I got this pie recipe from my friend Summer's blog. She got it from here.

Raspberry Cream Pie

1 baked single pie crust
1 cup milk
1/4 cup flour
1 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
2 cups fresh raspberries
1/3 cup water
2 tablespoons cornstarch

Prepare and bake a single pie crust shell. Set aside.

In a medium saucepan combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.

Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.

In a medium saucepan, crush berries with a potato masher; add 1/2 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired. Makes 1 pie.


Summer and Tyson said...

Yours looks better than mine! My filling wasn't set as well...it fell as I dug into it...what was your trick?

Mike and Kimmy said...

I cooked the pudding part until it was really, really thick.


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