Raspberry Cream Pie

Seriously, I have NO will power to resist this pie.  Nope, none!  I will eat a piece of this pie everyday until it's done. (Maybe even more.) It is just absolutely delectable!  I usually only make it when we have people to share it with because if not, we end up eating it all ourselves.  And that's bad, because do you know where it truly ends up?  My back END!  The fresh raspberries with the filling just screams summer to me.  Okay, let's face it, this dessert is always screaming to me since it is probably my favorite pie ever!  The cream layer is really a vanilla custard type pudding mixed with whipping cream.  Making it a layer of heaven topped with a fresh raspberry glaze.  Divine!

Raspberry Cream Pie

Ingredients:
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

Directions:
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.

Recipe Source:  adapted from Summer's Recipes

Linked to:  Sweets for a Saturday